(3 points without the syrup)
2/3 cup whole wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
2/3 cup water
1/2 cup unsweetened chunky applesauce
2 tablespoons light brown sugar
2 tablespoons butter, melted
2 tablespoons apple butter
1/4 teaspoon ground nutmeg
1 large egg
Cooking spray
1/4 cup toasted wheat germ (I used regular wheat germ)
Combine dry ingredients. Combine wet ingredients. Add the dry ingredients to the wet mixture mixing with a whisk; stir just until moist.
Heat a nonstick griddle or nonstick skillet lightly coated with cooking spray over medium heat.
Spoon about 1/4 cup batter for each pancake onto pan. Sprinkle each pancake with 1 teaspoon wheat germ. Turn hotcakes when tops are covered with bubbles and edges look cooked.
Yield: 6 servings (serving size: 2 pancakes)
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