American Pancakes - that rise!

1 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons nonaluminum baking powder
1 1/4 teaspoon cinnamon

1 tablespoon canola oil
1 tablespoon maple syrup
2 cups (rice, soy, goat) milk
you could substitute one cup of milk with water
1 egg (optional)

Sift all dry ingredients together and mix well.

In the kitchenaid, combine oil and maple syrup. Mix in milk and slowly add the dry ingredients on the low setting. Last, I like to add raisins, or whatever fruit is in season (chopped apple, pear, raspberries, blueberries) to the batter.

Use a (dedicated) non-stick skillet and vegetable butter (oil gets too hot and burns) to quiclky, but not to fast, cook the pancakes. Use about 1/4 cup for each pancake and cook until bubbles appear on the upper surface, then flip.

Great served hot with maple syrup, or apple or pear butters!

adapted from the Natural Health Cookbook by Dana Jacobi, pages 180-181.