(adapted from Jane Brody’s Good Food Book)
 Multi-grain pancakes
 2/3 c. whole wheat flour
 1/3 c. all-purpose flour
 1/4 c. cornmeal
 2 Tbsp. wheat germ
 2 tsp. sugar
 1 tsp. baking powder
 1/2 tsp. baking soda
 1/4 tsp. salt
 1 1/4 c. rice milk, soy milk, or skim milk (I used rice milk)
 1 Tbsp. lemon juice
 2 egg whites or substitute
 Mix dry ingredients together. In another bowl, mix wet
 ingredients with a whisk until the mixture is a little foamy
 (about 30 seconds). Mix wet into dry. Make pancakes as usual.