1. Combine in mixing bowl cereal, flour, milk powder, wheat germ, baking powder and salt. Set aside.

2. In small bowl, beat egg, egg white and oil; beat in water. stir into cereal mixture; mix until combined.

3. Heat in a non-stick skillet over medium heat until hot. Pour batter onto skillet, using about 50 ml (1/4 cup) for each pancake. Cook until bubbles form on surface, edges look dry and underside is golden brown; turn and brown other side. Serve with desired topping.

Variation: If desired, omit skim milk powder and replace water with skim milk

YIELD: 8 pancakes

PER SERVING (2 pancakes):

210 Calories (880 kJ)

11.5 g Protein

6.0 g Fat

31 g Carbohydrate

6.5 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.