- Mix the buttermilk and oats in a small bowl; let stand for 15 minutes.
- Whisk the whole-wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
- Whisk the eggs, sugar, oil and vanilla in a medium bowl. Add the buttermilk mixture. Add this mixture to the flour mixture and mix with rubber spatula just until flour mixture is moistened.
- To cook the pancakes: Coat a large nonstick skillet with cooking spray; heat over medium heat. Spoon about ¼ cup batter for each pancake into the skillet and cook until bottoms are golden and small bubbles start to form on top, about 3 minutes. Flip the pancakes and cook until browned and cooked through, 1 to 2 minutes. (Adjust heat as necessary for even browning.) (Keep the pancakes warm in a 200°F-oven while you finish cooking the remaining batter.)
- To cook the waffles: Coat a waffle iron with cooking spray; heat the iron. Spoon in enough of the batter to cover three-quarters of the surface, close the iron and cook until the waffles are crisp and golden brown, 4 to 5 minutes. (Keep the waffles warm in a 200°F-oven while you finish cooking the remaining batter.)
- Top the pancakes or waffles with the maple syrup and strawberries (or blueberries). One serving is 2 pancakes or waffles. Wrap any leftover pancakes or waffles individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
PER SERVING: 292 calories, 8g protein, 60g carbohydrates, 3g fiber, 3g total fat, 1g saturated fat, 0g monounsaturated fat, 56mg cholesterol, 331mg sodium.
RECIPE BY: Patsy Jamieson
Patsy Jamieson is a Vermont-based food writer, food stylist and cooking teacher specializing in healthy cooking. She is the former Food Editor and Test Kitchen Director of EatingWell. You can find a selection of Patsy’s recipes on her web site, patsyskitchen.com.