Ingredients

Instructions

  1. In bowl, pour milk over rolled oats; let stand for 5 minutes.
  2. In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
  3. Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
  4. Heat a large greased skillet over medium to med-high heat.
  5. Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
  6. Turn over and cook for about 30-60 seconds longer, or until set.
  7. Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.