Topping for Fruit Crisp

Combine 1 1/2 cups rolled oats, ½ cup wheat germ, ¼ cup all purpose flour, ¾ tsp. cinnamon and ¼ tsp. salt in medium bowl and stir to combine. Stir in 6 Tbsp pure maple syrup and 6 Tbsp melted butter until mixture is crumbly.  Fold in ½ cup chopped walnuts.  Distribute over fruit mixture. Bake until topping is browned and crisp and filling is bubbly, 20 to 30minutes.  Let sit 5 to 10 minutes.
This is a great topping for any fruit cobbler recipe.  I also use it over yogurt and berries as an uncooked topping or you may put it on a cookie sheet and cook until brown.  This would make it crispier.  The crispy topping would be good on a bowl of fresh fruit or as a sundae topping.

Flourless Pancakes

Add to blender ½ - 1 banana, 1 egg, 6 Tbsp egg whites, ¼ cup Cream of Rice Cereal and 2 Tbsp instant corn Masa flour.  Blend.  Add 1/3 cup blueberries.  Cook on hot griddle as you would pancakes.  Serve with pure maple syrup.