1. Pancakes
- Make the dry mix: In a large bowl, whisk together 3 cups whole wheat flour, 1 cup all-purpose flour, 1/2 cup of any or all of the following: wheat germ, powdered milk, corn meal, bran, and ¼ cup of any or all of the following: buckwheat flour, potato flour, oat flour, coconut flour. Store in an airtight container at room temperature.
- To make 3 (4-inch) pancakes: In a medium bowl, add ¾ cup dry pancake mix, ½ cup milk, 1 egg, 1 teaspoon baking powder, and 1 teaspoon olive oil. Whisk to combine, then thin with water to desired consistency.
- Preheat a skillet over medium-high heat. Add pancake batter ¼ cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
- Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer. Transfer to a plate and repeat with remaining batter.
Yield: 3 pancakes, 4 inches each
Serving suggestion: Serve with butter and maple syrup or strawberries and whipped cream.
2. Scrambled Eggs
- In a small non-stick skillet over medium-high heat, melt 1 teaspoon butter until foaming subsides and swirl to coat the bottom of the pan. Add 2 tablespoons chopped frozen broccoli (about 1 large floret), thawed.
- Meanwhile, in a small bowl, whisk 1 egg vigorously. Pour egg into the center of the pan and reduce heat to medium. Sprinkle with 1 tablespoon shredded cheddar cheese.
- Gently move the egg from one side of the pan to the other with a rubber spatula until cooked through, about 1 to 3 minutes. Remove from the pan.
Yield: 1 egg
Serving suggestion: Serve with a slice of wheat toast with jelly.