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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