Whole-Grain Pancakes

• 34 cup all-purpose flour
• 34 cup whole wheat flour
• 12 cup toasted wheat germ
• 1 tablespoon fresh orange zest
• 2 teaspoons sugar
• 1 teaspoon baking soda
• 14 teaspoon salt
• 1 12 cups low-fat buttermilk or 1 12 cups fat-free buttermilk
• 12 cup orange juice
• 2 large egg whites
• 1 teaspoon vanilla extract
• canola oil cooking spray
• pureed fruit (optional) or jam, preferably sweetened with juice, as an accompaniment (optional)

1. In a large bowl, lightly mix together dry ingredients until well combined.
2. In a blender, place buttermilk, orange juice, egg whites and vanilla.
3. Blend on low speed until well combined.
4. Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
5. Spray griddle or pan with oil spray and heat over medium heat until hot.
6. Slowly pour batter from blender, a little at a time, to make individual pancakes.
7. Turn pancakes when tops are covered with tiny bubbles and undersides look cooked.
8. Cook 1 to 2 minutes more or until golden.
9. As each pancake is cooked, transfer to warm platter until all are cooked.
10. Serve with pureed fruit or jam if desired.
11. Makes 4 servings, 3 pancakes per serving.
12. To freeze pancakes, first cool completely on wire rack.
13. Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.
14. Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.

flour, whole wheat flour, toasted wheat germ, fresh orange zest, sugar, baking soda, salt, lowfat buttermilk, orange juice, egg whites, vanilla, canola oil cooking spray

Taken from www.food.com/recipe/whole-grain-pancakes-165623 (may not work)