• 1 ½ cups all purpose flour  (* I thought it called for wheat flour, I must had just used wheat flour)
• 1/3 cup wheat germ
• 1/3 cup quick cooking oats
• 1 T. baking powder
• ½ tsp. ground cinnamon
• 1/8 tsp. salt
• 2 eggs
• 1 ½ cups milk
• 1 ripe banana, peeled and mashed
• 3 T. Maple syrup
• 1 T. canola oil, plus more for skillet

In a large bowl, stir flour, wheat germ, oats, baking powder, cinnamon, and salt.

In a bowl, lightly beat the eggs.  Add milk, mashed banana, maple syrup, and 1 T canola oil and whisk thoroughly.

Pour milk mixture over flour mixture and stir until combined.

Heat a large nonstick skillet over medium heat.  Lightly grease with canola oil.  Pour ¼ cup batter per pancake.  Flip with spatula when tops bubble and edges look slightly dry.  Cook until the other side is golden brown, about 2 minutes per side.  Use a cookie cutter to press out pancakes in any shape your kids like.