MULTIGRAIN PANCAKES

We usually eat these healthy, but delicious, pancakes with fresh fruit, or with applesauce and bananas.  I like to use vanilla or other extracts as well as spices like nutmeg, cinnamon, cloves, etc. in baking, since they add flavor without adding calories.  Budget-friendly tip:  Look for pure vanilla extract in larger bottles.  I recently bought a large bottle at a close-out type store for less than half the price per ounce of a large discount store.

1/2 cup whole wheat flour

1/4 cup whole or quick oats

2 tablespoons whole grain cornmeal

2 tablespoons ground flaxseed

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/8 teaspoon salt (opt.)

2 egg whites or one whole egg

1 cup nonfat milk

1 tablespoon walnut or canola oil

1 teaspoon vanilla extract

In a mixing bowl, combine dry ingredients.  In another bowl, whisk egg whites or whole egg.  Add milk, oil, and vanilla.  Stir into dry ingredients just until combined.  Bake on a lightly oiled hot griddle.  They are ready to turn when bubbles appear on the top and they start to look a little dry around the edges.  Serve with your choice of fruit or maple syrup.  Makes 6-8 pancakes.