Whole Wheat Pancakes

• 5 ounces white whole wheat flour
• 1 34 ounces of whole grain cake flour
• 2 tablespoons sugar
• 1 teaspoon baking powder (I use a No Sodium Brand)
• 12 teaspoon salt (But, I use "No Salt" salt substitute)
• 12 teaspoon ground cinnamon
• 2 tablespoons of golden flax seed meal
• 6 tablespoons of powdered cultured buttermilk
• 1 12 cups water
• 14 cup liquid egg substitute
• 12 teaspoon vanilla extract
• 1 teaspoon of melted light margarine
• cooking spray

1. Melt the margarine and set aside to cool.
2. Using a scale, weigh the flour and cake flour together for a combined total of 6.75 ounces.
3. Add all dry ingredients to to the flour mixture and stir with a whisk.
4. Add the water,egg, melted margarine and vanilla to the dry mix and stir to combine.
5. Lightly spray a nonsitck skillet and heat over medium heat.
6. Once pan is heated, add 1/4 cup of batter to the pan.
7. Cook until bubbles form on top.
8. Flip the pancakes and cook for 1 minute more.
9. Continue until all pancakes have been cooked.

whole wheat flour, grain cake flour, sugar, baking powder, salt, ground cinnamon, meal, buttermilk, water, liquid egg substitute, vanilla, light margarine, cooking spray

Taken from www.food.com/recipe/whole-wheat-pancakes-432471 (may not work)