oil, and egg substitutes. Light-as-a-F eather Whole Wheat Pancakes

oil, and egg substitutes. Light-as-a-F eather Whole Wheat Pancakes 1 1/3 cups whole wheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt ' 1/4 teaspoon baking soda 1 egg or 1/4 cup egg substitute 1 1/3 cups buttermilk 1 tablespoon brown sugar 1 tablespoon oil In medium bowl, stir or sift dry ingredients together. Beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened. Batter should be slightly lumpy. Pour 1/4 cup batter for each cake onto a well-seasoned hot griddle. Turn when bubbles appear. Turn only once. Makes 12 4-inch pancakes. Alternatives: • Omit soda, use 2 teaspoons baking powder and 1 1/3 cups regular milk. • Add 1/2 cup fresh or frozen blueberries. • Serve hot, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber. Nutrition Information. Each pancake provides: 77 Kcal, 3 g protein, 12 g carbohydrate, 2 g total dietary fiber, 24 mg cholesterol, 140 mg sodium.

Fruit and Nut Molasses Bread 1 cup all-purpose flour 1 cup whole wheat flour 1 cup grain mixture 3/4 teaspoon salt 1/2 cup brown sugar 1/2 cup raisins 1/2 cup chopped nuts 1/2 cup dried fruit (chopped, you choice) 1 1/2 cup skim milk 1 teaspoon soda 1/2 cup unsulphured molasses or honey Grease a 9 by 5-inch pan or 3 by 6-inch loaf pans. In a large mixing bowl, combine white flour, whole wheat flour, grain mixture, salt, sugar, dried fruit and nuts. In small mixing bowl or glass measuring cup, dissolve soda in milk, add molasses and stir well. Add the liquid ingredients to the dry ingredients and mix thoroughly. Pour batter into greased loaf pans, cover. Allow to stand 30 minutes before baking. (This should prevent