Whole Wheat Pancakes

• 2 cups whole wheat flour
• 1/2 cup toasted wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3 cups buttermilk
• 1 tablespoon canola oil

1. In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
3. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased
4. , cover with foil, and reheat in a preheated 375u0b0 oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

whole wheat flour, toasted wheat germ, baking soda, salt, eggs, buttermilk, canola oil

Taken from www.tasteofhome.com/recipes/whole-wheat-pancakes/ (may not work)