- 2 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 cup whole wheat pastry flour
- ½ cup wheat germ
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup canola oil
- 2 large eggs, separated
- 2 cups sliced banana, berries, or raisins
- 2 cups low-fat vanilla yogurt
- For the sauce, in a medium saucepan mix the berries, sugar, and lemon juice. Heat over medium heat, stirring constantly, until it comes to a boil. Remove from the heat. The sauce will thicken as it stands.
- For the pancakes, preheat the oven to 200°F. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. Mix the buttermilk, oil, and egg yolks in a large measuring cup. Beat the egg whites to stiff peaks, using an electric mixer. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
- Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the skillet with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the skillet, spreading them a bit if thick. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done.
- Serve the pancakes topped with yogurt and the blueberry sauce.