1 c. whole-wheat flour
2 t. baking powder
1 T. cornstarch
1/2 t. salt
1 T. canola oil
1 c. soy milk
3 T. apple juice concentrate, thawed
In a mixing bowl combine all dry ingredients. Mix all liquid ingredients together and pour into the dry ingredients. Mix together well with a wire whisk. Pour 1/3 cup of batter onto a medium hot griddle. When pancake forms and starts to bubble slightly, flip with spatula and cook until golden. Remove from griddle and serve immediately. Pancakes taste best when served fresh and hot.
Yields eight 5-inch pancakes. Calories: 119; fat: 3.3 grams; saturated fat: 0.3 grams; sodium: 780 milligrams; carbohydrates: 19 grams; dietary fiber: 1 gram; protein: 3 grams.