Whole Grain Pancakes

These pancakes are nutrient dense and far superior to their white flour cousins, traditional flapjacks. Whole grain flour is heavier than white, and may be an acquired taste, but most people (including kids) will adapt to eating these pretty readily. Serve with maple syrup, fruit-only preserves, or agave nectar.

• 1 cup whole wheat pastry flour
• 1/2 cup buckwheat flour
• 1 tablespoon ground flax seeds
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• Pinch of sea salt
• ½ teaspoon ground cinnamon (optional)
• 1 tablespoon rice syrup
• 1 teaspoon vanilla extract (optional)
• 2 tablespoons sunflower or other mild oil
• 1 1/2 cups soy milk
• Optional: 1 cup berries, chopped apple or banana, or ¼ cup chopped walnuts or pecans

In a medium bowl, stir together the whole wheat flour, buckwheat flour, flax seed, baking powder, baking soda, salt and cinnamon.

Make a well in the center, and pour in the vanilla, oil and soy milk. Stir quickly until all of the dry ingredients have been absorbed, taking care not to over-mix. Gently stir in the fruit or nuts.

Heat a large skillet or griddle iron over medium heat, and lightly coat surface with oil. Pour about 1/3 cup of batter per pancake onto the hot surface.

Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

Serves 4

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