Combining berries (good sources of vitamin C and anthocyanins) with vitamin E–filled wheat germ and pecans maximizes this breakfast favorite’s antioxidant properties.

　　

Ingredients

serves 4

　　2 cups (12 ounces) mixed fresh or frozen berries (thawed)

　　1 tablespoon honey

　　1 teaspoon finely grated lemon zest

　　1/2 cup all-purpose flour

　　1/4 cup whole-wheat flour

　　1/4 cup toasted wheat germ

　　2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 cup plain low-fat yogurt

　　2 tablespoons unsalted butter, melted, plus more for pan

　　1 large egg

　　1/2 cup pecans, coarsely chopped

　　

Step 1

In a small saucepan, bring berries, honey, and lemon zest to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes. Transfer to a bowl.

　　

Step 2

Preheat oven to 200°F. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).

　　

Step 3

Heat a griddle or large skillet over medium. Lightly coat griddle with butter. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter. Serve warm, topped with berry mixture.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 368

　　

Step 6

Saturated Fat: 6g

　　

Step 7

Unsaturated Fat: 13g

　　

Step 8

Cholesterol: 72mg

　　

Step 9

Carbohydrates: 40g

　　

Step 10

Protein: 12g

　　

Step 11

Sodium: 566mg

　　

Step 12

Fiber: 6g

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