ALMOND OVEN PANCAKES
Ingredients:
2¼ cups water
1½ cups rolled oats
¾ cup almonds
2 tablespoons wheat germ
½ teaspoon salt
1 tablespoon light molasses

Heat a cookie sheet in 400º F. oven while preparing pancake batter. Whiz all ingredients in blender until smooth and foamy. Quickly coat very hot cookie sheet with vegetable shortening or a vegetable release coating. Pour pancakes any size you want. They do not rise. Bake at 400º F. about 8 to 12 minutes, depending on thickness. Turn after about 5 minutes if desired. Makes 6 pancakes.

Note: These may be left a few minutes in turned-off over (at the end of baking time) to bake until crisp. Batters keep well 2 to 3 days in the refrigerator. Stir batter before using. If thickened, add a spoonful of water to thin the batter.

PECAN OVEN PANCAKES
Ingredients:
2 cups water
1¾ cups rolled oats
¾ cup pecans
½ teaspoon salt

Heat a cookie sheet in 400º F. oven while preparing pancake batter. Whiz all ingredients in blender until smooth and foamy. Quickly coat very hot cookie sheet with vegetable shortening or a vegetable release coating. Pour pancakes any size you want. They do not rise. Bake at 400º F. about 8 to 12 minutes, depending on thickness. Turn after about 5 minutes if desired. Makes 6 pancakes.

Note: These may be left a few minutes in turned-off over (at the end of baking time) to bake until crisp. Batters keep well 2 to 3 days in the refrigerator. Stir batter before using. If thickened, add a spoonful of water to thin the batter.