Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Wheat Germ Pancakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 28, 2020 Print Share Share Tweet Pin Email Servings: 4 Arrowhead Mills Multigrain Pancake Mix is available at health-food stores. Ingredients 1 ½ cups Arrowhead Mills multigrain pancake mix 1 ¼ cups water 1 large egg, lightly beaten ¼ cup rolled oats ¼ cup toasted wheat germ 1 tablespoon grated peeled ginger 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1 teaspoon canola oil 1 ripe banana, mashed 2 tablespoons unsalted butter, plus more for serving Pure maple syrup, for serving Directions In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately. Print