Lily's Garden Whole Grain Pancakes

Here is a recipe that has many variations, is easy and substitutions can be made easily if there are dairy, gluten and egg allergies. I find the pancakes great for the digestion as well.

Lily's Garden Whole Grain Pancakes:

All ingredients should be organically produced if possible Yield: 4 medium-sized pancakes

3/4 cup whole grain of your choice: Oats, Buckwheat (not a true grain-but a great pancake staple!), Quinoa (not oats if gluten sensitive)
1/4 whole grain flour
1 teaspoon baking powder
1 tablespoon oil: melted coconut, almond, olive or flax
1 cup milk-or enough to thin the batter out enough to pour into pan. (substitute rice, soy, hemp or almond milk if there is a dairy allergy)
1 egg (substitute egg replacer, 1/2 ripe banana, 1/4 cup applesauce, or 1/4 cup canned pumpkin if there is an egg allergy)

Options: Add 1/2 teaspoon of vanilla to batter. Shake cinnamon or sprinkle blueberries, sliced bananas, apples or other toppings after pouring batter into the pan. Substitute protein powder for the flour to get extra nutrients into the pancakes-kids usually can't detect this-I know from past experience...

Heat up a pan on a medium-low flame before mixing above ingredients so that it will be the correct temperature for frying.

Grind whole grains in a coffee grinder and pour into a quart-sized pyrex pourable measuring cup or large bowl.Add flour and baking powder and mix with a wire whisk.
Then add the oil, egg and milk and whisk or mix well with a wooden spoon.
Pour batter into pan. It will be a bit coarse. Be patient with these cakes. They take a bit longer so be sure to cook evenly on both sides.

Serve with whole fruit jam, apple butter, agave nectar, or 100% maple syrup.