24 (4-inch) pancakes


2.5 cups whole wheat pastry flour, unbleached white flour or a combination
1/4 cup soymilk powder or soy flour (optional)
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cuos fruit juice (apple, orange, etc.)

How to prepare

In a large bowl, mix togheter the dry ingredients. When they are well-combined, stir in the fruit juice. Mix briefly lumps are okay. Heat a nonstick griddle or skillet (or a lightly oiled heavy skillet) over high heat until hot, then turn it down to medium high. Spoon the batter onto the pan, making 4-inch (silver dollar) pancakes. When the tops are bubbly, turn them over carefully and cook until the underside is golden and the middle is cooked. You can spread apart one pancake using a fork to test. Serve immediately with maple syrup or toppings.

Nutritional Value

Per pancake: Calories 57, Protein 2g, Carbohydrates 12g, Calcium 15mg, fiber 1g, Sodium 90mg