Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Whole wheat pastry flour
1/2 c Oat flour
1 tb Gluten flour
2 ts Baking powder
1/4 c Wheat germ
1/4 ts Salt
3 tb Unrefined corn oil
1/2 c Brown rice syrup
1 1/4 c Water
2 ts Vanilla

Preheat a lightly oiled griddle over medium heat. (Do not overheat or
pancakes will burn before insides are cooked.)

Combine dry ingredients. Add liquid ingredients and mix well.

Pour 1/4 cup batter per pancake onto griddle. When surface of
pancake is bubbly and sides are firm, turn and cook until golden
brown, about 2 minutes. Remove and keep pancakes warm until all
batter is used.

Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79
mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias

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