Make the pancake mix: In a food processor fitted with the metal blade, with the motor running, pour in the oats, the wheat germ, and the sugar. Turn off the food processor, and add the flour, the milk powder, the baking powder, the baking soda, and the salt. Pulse just until blended. (You should have about 2 1/4 cups mix.) Divide the mix into three 3/4-cup batches, and store in sealed plastic freezer bags. Store the mix in the refrigerator or freezer.
For 10 small pancakes: In a large bowl beat together the egg, the oil, the milk, and the vanilla. Stir in the pancake mix and let stand for 5 minutes. Heat a large skillet or griddle over medium heat until drops of water sprinkled on the pan bounce. Lightly oil the pan. Pour scoops of batter into the hot pan. (Two tablespoons of batter will produce a 3-inch pancake.) Fill the pan but don't crowd. Cook until bubbles form on top, about 2 minutes. Turn and cook for 2 minutes more. Repeat with the remaining batter.