Serve with butter, margarine, & pure maple syrup

3 Eggs, separated

1 1/2 C. Milk

1 1/4 C. Whole Grain flour of any combination : wheat, brown rice, millet, etc.

1/4 C. bran or Cornmeal (for texture)

Chopped pecans or walnuts, sesame seeds, sunflower or flax seeds

Canola, sesame or corn oil

1) Place the yolks in a large bowl and whip them with a fork. Beat the whites separately in a grease-free bowl until they hold stiff peaks. Stir milk into the yolks, followed by the whole grain flour and bran or cornmeal. Fold in the beaten egg whites gently with a fork using a light whipping motion until well mixed.

2) Heat and oil a griddle with oil. Spoon the batter onto the griddle to form pancakes not more than 3 inches in diameter so they will cook evenly. Sprinkle on top your choice of nuts or seeds. As the pancakes puff up and begin to bubble on the top, turn them with a flick of the wrist. Watch until done.

Makes 10 to 12 pancakes.