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1 1/2 cups whole wheat pastry flour
1/2 cup oat flour
1 tablespoon gluten flour
2 teaspoons baking powder
1/4 cup wheat germ
1/4 teaspoon salt
3 tablespoons corn oil unrefined
1/2 cup brown rice syrup
1 1/4 cups water
2 teaspoons vanilla extract
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.
1/2 cup oat flour
1 tablespoon gluten flour
2 teaspoons baking powder
1/4 cup wheat germ
1/4 teaspoon salt
3 tablespoons corn oil unrefined
1/2 cup brown rice syrup
1 1/4 cups water
2 teaspoons vanilla extract
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.
