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1/2 cup rolled oats
1 package Rapid-Rise yeast
1 tablespoon sugar or honey
3 tablespoon oat bran
2 tablespoon non-fat dry milk powder
1/2 cup cornmeal
3/4 cup whole wheat flour
1/4 teaspoon baking soda
3 tablespoon wheat germ (optional)

Note: The oats may optionally be toasted at 350F for 20-25 minutes before baking for added flavor. Sprinkle them in a single layer on a baking sheet.

Mix above ingredients in a large bowl. Heat ingredients below until very warm (125-130F) and stir into the dry mixture.

3/4 cup skim milk
2 egg whites
1/4 cup dark molasses

Let the batter sit for about 20 minutes, or overnight in the refrigerator.

The consistency of the batter may need to be adjusted by adding more flour or water, depending on whether you're going to turn them into waffles or pancakes. You can also adjust sweetness to your taste, adding more or less sugar or honey.

Use the batter in a preheated and well seasoned waffle iron. Pour a small amount (follow manufacturer's measurements) into the center of the waffler and spread it out slightly with the back of a spoon or spatula. Bake for about 5 minutes or until waffle is cooked through and is the color desired. Usually, this is just about when the waffle begins to stop steaming.

Alternatively, this batter may be used on a hot skillet to make pancakes; bake for 1-2 minutes on each side.

Makes about 4, depending upon size.

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