Ingredients
- 1 1/4 c water
- 1 1/2 c wheat pastry flour (whole)
- 1/2 c oat flour
- 1/2 c brown rice syrup
- 3 tb unrefined corn oil
- 1/4 c wheat germ
- 2 ts baking powder
- 2 ts vanilla
- 1 tb gluten flour
- 1/4 ts salt
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 *