Whole Wheat Cinnamon Pancakes

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup finely ground flax seeds
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
dash salt
1 1/4 cups nonfat or lowfat milk
1/3 cup canola oil
2 eggs, beaten

Whisk flours, flax seeds, baking powder, sugar, cinnamon, and salt in medium bowl. Whisk in milk, oil and eggs, adding additional milk for desired consistency. Heat griddle to 325 degrees F (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Pour scant 1/4 cup batter per pancake onto griddle; cook 2 minutes or until puffed on edges and bubbles begin to break on surface. Turn; cook an additional 2 minutes or until lightly browned.

Maxine Brown, Cooking Pleasures April/May 2009