If given a choice my children would eat pancakes every morning. With this in mind I at least try to make them as healthy as possible. This recipe will yield two batches. Usually I make two batches at a time and freeze the second batch for a "quick" breakfast morning. Why buy frozen pancakes in the store when you can make your own.
Flax Seed Pancakes - yields about 24 pancakes
3 1/2 cups of whole wheat flour
4 tablespoons of brown sugar
2 tablespoons of baking powder
1/2 teaspoon of salt
2 cups of soy milk
1 cup of regular milk
6 tablespoons of canola oil
4 tablespoons of ground flax seed
1. Stir all of the ingredients together in a bowl. Add milk if mixture is too thick. Batter may be a little lumpy.
2. Pour a small amount of batter on a hot griddle. If your griddle is not non-stick you may need to slightly grease the surface before adding batter.
3. Cook over medium heat, flipping the pancakes half way through.
Top with Agave Nector or Pure Maple Syrup - don't buy the fake stuff :-)
On occasion I have used Sucanat instead of brown sugar if I have it on hand from the whole foods store.