Ingredients

1 1/2 C. whole wheat pastry flour
1/2 C. oat flour
1 Tbsp. gluten flour
2 tsp. baking powder
1/4 C. wheat germ
1/4 tsp. salt
3 Tbsp. unrefined corn oil
1/2 C. brown rice syrup
1 1/4 C. water
2 tsp. vanilla

Cooking Instructions

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 C. 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.
 
 
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