Whole Grain Fluffy Flapjacks
Yield: about 18 pancakes

The addition of whole wheat flour and toasted wheat germ makes these a go for moms. The light and fluffy texture makes them a hit for kids! Make a double batch for weekday breakfasts and school lunches.

1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup toasted wheat germ, wheat bran or ground flaxseeds
2 teaspoons baking powder
1 tablespoon unrefined sugar, or several drops liquid stevia extract (see note)
1 teaspoon salt
2 large eggs
3 cups soy, rice or almond milk
2 tablespoon vegetable oil or melted butter

Mix the dry ingredients in a large bowl. Beat the eggs slightly and mix with the milk. Pour the wet ingredients into the dry and stir just until blended, trying not to overmix. The batter will be a bit lumpy. Stir in the oil.

Heat the griddle to medium heat. You may or may not need to oil the pan, depending upon how seasoned it is. Pour the batter onto the griddle in large spoonfuls. When bubbles come to the surface and start to pop, flip and cook on the other side until the edges are dry.

Note: Stevia is green-leafed herb that is several times sweeter than sugar. It has no calories and does not have any negative effects on blood sugar, making it a good alternative for diabetics and hypoglycemics. It can be found in powdered and liquid form in the supplements section of your local natural foods store. Make sure it doesn't contain any other ingredients besides stevia, water and grapefruit seed extract.

©2006 Copyright Alison Anton - All rights reserved.