Whole Wheat Pancakes

Combine 1 1/4 cup whole-wheat flour with 1/4 cup wheat germ, 1 1/2 teaspoon
baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Add 1 1/2 cup
skim milk, 1/4 cup fat-free egg substitute, and 1 tablespoon unsalted butter, melted.

Warm a skillet to medium-high heat and drop 1/4 cup of batter for each pancake.
Don't crowd them.

Cook for 2 minutes, flip and cook for 1 more.

Submitted by Sue Townsend