Categories: Breakfast, Vegetarian, Vegan 
      Yield: 8 servings 
  
  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