1 c. reg. or quick cooking rolled oats
1 c. whole wheat flour
1/4 c. wheat germ
1/4 c. non-fat dry milk powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. brown sugar
2 eggs, lightly beaten
2 c. buttermilk
4 tbsp. butter (melted and cooled)

In a bowl, combine first 7 ingredients. In another bowl, combine the remaining ingredients. All at once, add to the moist ingredients to the dry ingredients and stir until well blended.

Preheat griddle or large frying pan over medium heat; grease lightly, on batter, about 1/4 cup for each cake. Onto griddle, spread batter to make 5 inch circles. Cook until tops are bubbly and appear dry; turn and cook other sides until lightly browned. Makes 15 pancakes.

Serving Suggestion: Serve with warm blueberry compote.