Low fat Whole-Wheat Pancakes

Did you know?
Wheat germ is the nutritional heart of the wheat kernel. Although it is the smallest part of the grain it is packed with nutrients including vitamin E, thiamine, folate, magnesium and zinc. Wheat germ offers several heart benefits. The vitamin E it contains is a powerful antioxidant that is linked to heart health as well as a powerful immune system.The fat in wheat germ is polysaturated fat which helps lower LDL cholesterol levels.

This is one of my favourite Wheat germ recipes containing the benefits of wheat germ and low in fat and sugar too.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup toasted wheat germ
1 tablespoon fresh orange zest
2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/2 cup orange juice
2 large egg whites
1 teaspoon vanilla extract canola oil cooking spray

Method:
In a large bowl, lightly mix together dry ingredients until well combined. In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined. Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
Spray griddle or pan with oil spray and heat over medium heat until hot. Slowly pour batter from blender, a little at a time, to make individual pancakes. Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden. As each pancake is cooked, transfer to warm platter until all are cooked.

Enjoy this recipe!

Cucumber Soup

Did you Know?
Cucumbers belong to the same plant family as melons, pumpkins and winter squashes but are not as nutritious. Because cucumbers are approximately 95% water, they are low in calories. A cup of sliced cucumber contains less than 15 calories.

Ingredients:
2 English (seedless) cucumbers (about 12 ounces each), peeled
1 small garlic clove, crushed
1 container (16 ounces) plain low-fat yogurt (about 2 cups)
1/2 cup low-fat (1%) milk
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt
Curry Oil :
2 tablespoons olive oil
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Garnish :
1 small tomato, chopped
1 tablespoon sliced fresh mint leaves

Prepare cucumber Soup:
Cut enough cucumber into 1/4-inch dice to equal 1/2 cup; reserve for garnish. Cut remaining cucumber into chunks. In food processor or in blender, combine cucumber chunks, garlic, yogurt, milk, lemon juice, and salt. Blend until almost smooth. Pour mixture into medium bowl, cover and refrigerate 2 hours or until cold.
Prepare curry oil:
In small saucepan, combine oil, curry powder, cumin, and crushed red pepper. Cook over low heat until fragrant and oil is hot, about 3 minutes. Remove saucepan from heat.Strain curry oil through sieve into cup.
Prepare garnish:
In small bowl, combine tomato and reserved diced cucumber. To serve, stir soup and ladle into bowls. Spoon cucumber mixture into center of soup; sprinkle with mint. Drizzle with curry oil.

Enjoy this recipe!