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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In bowl, pour milk over rolled oats; let stand for 5 minutes. | 2. In another bowl, stir together flours, wheat germ, sugar, baking powder and salt. | 3. Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk). | 4. Heat a large greased skillet over medium to med-high heat. | 5. Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set. | 6. Turn over and cook for about 30-60 seconds longer, or until set. | 7. Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
cooking oat	1 1/2	1/2		-	-	-	-
purpose flour	1/2	cup		-	-	-	-
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
wheat germ	1/4	cup		103.5	14.8925	6.6556	2.7945
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.