In a large bowl stir together the flours, wheat germ, baking powder, baking soda, and salt to taste. In a separate bowl beat the eggs. Blend in the oil, buttermilk, honey and bananas mixing well. Stir in the nuts. Pour the egg mixture into the dry ingredients, and stir just until moistened.
Brush a hot griddle or skillet with oil. Pour about ¼ cup of batter per pancake onto the griddle and spread to make a flat pancake. Cook over medium heat until lightly browned on the bottom and bubbles come to the surface. Turn and brown lightly on the other side, 1 to 2 minutes.
Makes about 20 pancakes
We serve them with Brandied Cider
Sauce &Crème Fraiche