Ingredients
- 300 ml water
- 190 gr wheat pastry flour (whole)
- 65 gr oat flour
- 60 gr brown rice syrup
- 45 ml unrefined corn oil
- 32 gr wheat germ
- 9 gr baking powder
- 9 gr vanilla
- 8 gr gluten flour
- 1 gr 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 quarter 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 *
