BREAKFAST: Whole Wheat Pancakes (easily converted into applejacks or berrycakes)

Servings: 8-10 pancakes

Ingredients:

• 1 cup whole wheat flour
• 1.5 tsp baking powder
• 2 tsp honey or agave
• 1/2 cup low-fat milk (feel free to use skim or soy)
• 1 egg
• 1.5 tsp vegetable oil
• Optional: your choice of apples, berries, raisins, and/or nuts

Instructions:

• Heat a cast-iron griddle prior to mixing ingredients - a pan also works
• In a medium to large size bowl mix together all dry ingredients
• Beat the egg until smooth and frothy; add in milk, honey, and vegetable oil
• Pour in the wet mixture into the dry mixture slowly
• Ensure your mixture is homogenous
• Spray griddle or pan with oil or use a low fat butter to coat the surface
• Spoon approximately two tablespoons of the mixture onto your cooking surface
• Flip pancakes after the have formed a solid (you don't want to flip too quickly, unless you will have a goppy mess on your hands)
• Continue to flip pancakes every two minutes until they are complete
• Remove from heat, pour on Pure Grade B Maple Syrup and enjoy