Recipe: Light and Fluffy Pancakes


2 1/4 cups white wheat flour, sifted

1 tablespoon baking powder, aluminum free

1 teaspoon salt

3 tablespoons Florida cane crystals

1/2 cups oats

2 cups soy or rice milk

1/4 cup olive oil

1 teaspoon maple flavoring

In a large bowl sift together flour, baking powder and salt. Add sugar and oats and mix with a wire whisk. Make a well in the center. In a separate bowl add milk, maple fla- voring and olive oil. Mix together and pour into the center of the dry ingredients, mix until smooth. Heat a lightly oiled griddle or frying pan on medium high heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake. Cook until bubbles appear on the surface, flip with a spatula, cook until golden brown on both sides. Serve hot with your favorite topping.

Chef's Note...
The secret to the lightness of these pancakes is the double sifting. I sift the flour alone the 1st time and then I put the baking powder, salt and flour in and sift together. Add the oats and sugar next then mix. If you follow this step you will have wonderful fluffy pancakes!