WHOLE WHEAT PANCAKES Prep Time: 20 Minutes - Cost: $ Servings: 6 - Difficulty Level: 2 Note from Melanie Polk, AICR: Whole grain flour adds fiber and nutrition to pancake recipes when used in place of all-purpose flour. Whole wheat flour, soy flour, buckwheat flour, wheat germ, cornmeal, or brown rice flour can all be substituted for one-third to one-half of the all-purpose flour called for in most pancake recipes. This recipe for Whole Wheat Pancakes produces cakes with a slightly nutty flavor that's wonderful with a fresh fruit topping. INGREDIENTS - 1/2 c. whole wheat flour - 1/3 c. + 2 Tbs. all-purpose flour - 1/4 tsp. salt - 1 Tbs. baking powder - 2 Tbs. sugar - 1 egg, beaten - 1/2 c. skim milk - 2 Tbs. vegetable oil Topping Ingredients: - 1/2 c. plain, nonfat yogurt - 2 Tbs. maple syrup - 1-1/2c. sliced fruit or berries DIRECTIONS In a large bowl, combine the flours, baking powder, sugar and salt; stir to mix. Pour in the egg, milk and oil; stir until dry ingredients are wet. Heat a nonstick skillet over medium heat until hot. Lightly grease the pan if desired. Drop the batter into the pan from a large spoon to form rounds. Cook until the surface is full of bubbles that start to pop and the underside is golden brown; turn and brown the other side. To make the topping, combine the yogurt and syrup; mix well. Spoon the yogurt mixture over each pancake and top with fruit. Each of the six servings contains 300 calories and 7.5 grams of fat.