There are two parts to this recipe: the dry mix and the wet ingredients. You can mix the dry ingredients together and store in your pantry or frige, and then add the wet ingredients as you are ready to make the pancakes. We really like this recipe (usually with blueberries added to them!). I have never made it as the recipe calls for it, becuase I don’t usually have wheat bran or wheat germ on hand. So, I usually substitue All-Bran cereal for those two ingredients (in equal amounts). This last time I made it, I used ground flax in place of the wheat bran (following the recipe other than that substitution) and I think that has been my favorite variation. They turn out great.
Dry Ingredients
1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran (see above for notes on my variations!)
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
Preparation
Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator.
Wet Ingredients
1 cup low-fat buttermilk (you can make buttermilk by mixing 1Tablespoon lemon juice with enough milk to fill a 1cup measure, and then allow to sit for 5-10 minutes)
3 tablespoons vegetable oil
2 egg whites, lightly beaten (I usually just use one full egg)
1 1/2 cups dry pancake mix (from recipe above)
Preparation
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Cooking Light, 1995
