1 1/4 c. oats
2 c. skim milk
1 egg
1/4 c. whole wheat flour
1/4 c. toasted wheat germ
1/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. sugar
2 tsp. vegetable oil
1/2 tsp. salt

Combine oats and milk; let stand 10 minutes. Stir in remaining ingredients. Heat a non-stick pan over medium heat. Pour 1/4 cup batter per pancake into the hot pan. Cook, turning once, until golden brown. Serve with syrup. Makes: 12 pancakes.