| 1/2 | c. spelt flour* |
| 3/4 | c. barley flour* |
| 1 | T. wheat germ |
| 1/2 | T. baking powder |
| 1/4 | tsp. baking soda |
| 1/4 | tsp. sea salt |
| 1 | T. Sucanat, maple syrup granules, or Fruitsource** |
| 1/4 | tsp. cinnamon |
| 3/4 | c. nonfat buttermilk or sour milk |
| 1/4 | c. + 2 T. unsweetened apple juice |
| 1 | T. applesauce |
| 2 | egg whites or egg substitute = to 1 egg (I have omitted) |
| 1/2 | c. grated tart apple |
Combine flours, wheat germ, baking powder, baking soda, salt, Sucanat, and cinnamon in medium bowl; make a well in center. Combine buttermilk, apple juice, applesauce, and egg whites; add to flour mixture, stirring just until dry ingredients are moistened. Fold in grated apple. Batter will get spongey and thick after a few minutes. Spread 1/4 c. batter onto lightly greased griddle or skillet, spreading to a desired thickness with the back of your spoon or spatula. Cook on low to medium heat until large bubbles appear and edges look cooked; turn and cook other side. Make small slits in the center of each pancake to allow steam to escape and discourage doughy centers. A lower temperature and longer cooking time seems to work best for whole grain pancakes, so that centers get done without over-browning the edges.
* You can substitute whole wheat pastry flour, brown rice flour, or unbleached white flour for all or part of the flours called for here. If substituting for the barley flour, use slighly more flour, especially if you're going to use white flour.
**You can use any dry sweetener here.