Golden wheat pancakes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Whole wheat pastry flour |
| ½ | cup | Oat flour |
| 1 | tablespoon | Gluten flour |
| 2 | teaspoons | Baking powder |
| ¼ | cup | Wheat germ |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Unrefined corn oil |
| ½ | cup | Brown rice syrup |
| 1¼ | cup | Water |
| 2 | teaspoons | Vanilla |
Directions
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 ¼ 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 Gourmet" (Autumn 1993) Typed by Karen Mintzias Submitted By MARK SATTERLY On 10-19-94