Whole Wheat Pancakes

They are so easy to make and so delicious, you won't want to go back to a mix after this. They are much lower in sugar and sodium than a mix, and my version is also very low in fat. Plus, you won't miss the white flour, I promise. This recipe is based on the Better Homes and Garden recipe, but with my touches. I hope you enjoy!

Makes about 8 pancakes

1 3/4 c whole wheat flour
2 tbs brown sugar
1 tbs baking powder
1/4 tsp salt
1 tbs wheat germ (optional)
2 tbs flax meal (optional)
1 egg, lightly beaten
1 1/2 c nonfat milk
2 tbs vegetable oil
butter, syrup, and berries to serve

In a large bowl, mix together flour, brown sugar, baking powder, salt, wheat germ, and flax. Make a well in the center of the bowl and add egg, milk, and oil. Stir together just until mixed. If batter is too thick for your liking, add a tablespoon of milk until desired consistency is reached.

Pour by 1/4 cup onto a preheated griddle or pan and allow to cook until bubbles form on the top and edges firm up. Flip pancake and cook for another minute or two. Keep cooked pancakes warm in a low oven until all pancakes are cooked.