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In a large bowl, combine buttermilk and baking soda and set aside.
Meanwhile, put grapes and fruit spread into a food processor or blender and purée until frothy and smooth; set grape sauce aside.
Put both flours, wheat germ, baking powder and salt in a large bowl and whisk to combine; set aside.
Add peanut butter, honey and egg whites to buttermilk mixture and whisk until combined, then add flour mixture and stir until well incorporated.
Heat a griddle or large skillet over medium heat then spray generously with cooking spray.
To make each pancake, ladle about 1/4 cup of the batter onto the griddle, spreading it out slightly to make a 4-inch circle (or make smaller pancakes, if you like).
Cook, flipping pancakes once and using more cooking spray as needed, until golden brown and cooked through, 5 to 7 minutes total.
Transfer pancakes to plates, spoon grape sauce over the top and serve.