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Whole-Wheat Flax Pancakes

Soy milk makes these golden-brown hotcakes rich and satisfying. I especially love to top them with homemade fruit compote or fruit preserves, though maple syrup and honey work just as well.

• 1 cup unbleached white flour
• 1 cup whole-grain or whole-wheat pastry flour
• 2 teaspoons baking powder
1/4 teaspoon salt
• 3 tablespoons ground flaxseed
• 2 tablespoons canola oil
• 2 cups plain soy milk

Preheat oven to Warm.

In a medium mixing bowl, whisk together the flours, baking powder, salt and ground flaxseed. Make a well in the center and add the canola oil and soy milk. Stir thoroughly (the batter will be lumpy). In a lightly oiled griddle or nonstick 12-inch skillet over medium heat, add 1/3-cupfuls of batter to form pancakes.

Cook for about 2 to 3 minutes on each side until golden brown.

Transfer each batch of cooked pancakes to a large sheet of aluminum foil. Seal ends together and place in oven until ready to serve. Makes 12 4-inch pancakes.

"Flax: The Super Food" by Barb Bloomfield, Judy Brown and Siegfried Gursche

Thursday, May 16, 2002

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