Multi-Grain Pancakes or Waffles

Breakfast is my favorite meal of the day - even when it just involves a bowl of cereal.  I have never been able to skip breakfast.  I wake up hungry no matter when, what, or how much I ate the night before.  My favorite breakfasts though involve hot breakfast food, fruit, and cooking/eating it with my husband.
These pancakes were so hearty and filling but tasty.  They did not taste heavy but when my husband is full after two pancakes - there is definitely some substance to them!  I also love that healthier breakfast options (not that smothering the pancakes in syrup helped) can taste so good.
This recipe was originally for waffles but the author said it could be used for pancakes, too.  We opted for the pancake route and were not disappointed!

2 C buttermilk
1/2 C old-fashioned oats
2/3 C whole wheat flour
2/3 C all-purpose flour
1/4 C toasted wheat germ (or cornmeal or more whole wheat flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
2 TBSP brown sugar
1 TBSP unsweetened applesauce (or canola oil)
2 tsp vanilla

Combine the buttermilk and oats in a bowl.
Let the mixture sit for 15 minutes.
In a separate bowl, mix the flours, wheat germ, baking powder, baking soda, salt, and cinnamon.
Add the eggs, brown sugar, applesauce, vanilla, and buttermilk mixture.
Stir until just combined.
Pour about 1/3-1/2 C mixture on a skillet per pancake (we usually rub butter on the warm skillet to get a perfect golden brown color).
Cook on both sides until cooked through.
You can also follow the directions for your waffle iron and make waffles instead.

*This recipe is from ahintofhoney.com.