1 1/2 c Whole wheat pastry flour 1/4 ts Salt
1/2 c Oat flour 3 tb Unrefined corn oil
1 tb Gluten flour 1/2 c Brown rice syrup
2 ts Baking powder 1 1/4 c Water
1/4 c Wheat germ 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.
Ron Pickarski, “Vegetarian
Yields
8 servings