12 tsp. EnerG egg replacer
24 tbsp. water
5 c. lowfat soy beverage
3 to 4 tbsp. molasses
4 c. whole wheat pastry flour
1 c. buckwheat flour
8 tbsp. wheat germ
4 tsp. low sodium baking powder
2 tsp. baking soda
1 tsp. vanilla

Mix together egg replacer and water. Add soy beverage and molasses and blend. Add remaining ingredients and mix well. Heat a nonstick griddle over medium heat. Cook pancakes until the bottoms are golden and the tops begin to bubble. Flip and cook until the undersides are golden. Serve immediately, plain or with fruit or real maple syrup. Refrigerate leftover batter. Will keep several days in a tightly covered container.