Fiber-rich Pancakes

We like pancakes and bacon on the weekend, but it's often a fatty and unhealthy breakfast. So, I've been trying to come up with a healthier version. It's still quite light, despite being full of grains and fiber. They're also very filling - two will usually be enough per person.

Ingredients:

• 3 eggs
• 2½ cups white flour
• ½ cup wheat bran
• ½ cup oats
• ½ cup flaxseed meal
• 2½ cups milk
• 3 Tbsp sugar
• 3 Tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (if desired)
  

Directions:

1. Beat eggs with hand beater in large bowl until fluffy. This takes 3-4 minutes.
   
2. Beat in remaining ingredients just until smooth
3. Let batter sit for about 5 minutes to let the grains absorb the liquid. If it's still too liquid, add water 1-2 Tbsp at a time until it's right.
4. Fry pancakes on hot griddle - about 4 minutes on each side.
5. Serve with butter, syrup and/or jam.
   

This recipe yields about 18 four-inch pancakes. This will feed 4-6 people. Leftovers can be frozen and reheated for quick weekday breakfasts.

To reheat frozen pancakes: Arrange on microwave-safe plate, and cover. Microwave on high about one minute per pancake, rotating at about 30 seconds. Times will vary based on your microwave oven.