3 c. pancake flour (I like Krusteaz Whole Wheat and Honey)
1/2 c. cornmeal
1/2 c. oatmeal
1/4 c. oat bran
1/4 c. wheat germ
1/4 c. Wheatena
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla
Nonfat milk
2 eggs

Mix all dry ingredients. Add sufficient milk to make batter. Thicker batter makes thicker pancakes. Set aside to rest - half an hour or more if possible.

Separate yolks of the eggs and discard. Beat egg whites until stiff peaks form. Gently fold into batter after it has rested.

My griddle is just right at 325 degrees. Bake more slowly than with regular pancakes because of the heavy batter. Batter keeps well in the refrigerator for several days.