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1 cup Bob’s Red Mill Organic Whole Grain High Fiber Hot Cereal with Flaxseed, ground

1 teaspoon baking powder

1 tablespoon flax seed, ground

2 eggs, separate whites and yolks

¼ cup golden raisins, coarsely chopped

¼ cup walnuts, chopped (almonds can be substituted)

10 dates, chopped

1 teaspoon cinnamon (optional)

½ cup milk

3 tablespoons water

Canola or vegetable oil to grease pan

1. Grind the Hot Cereal for about 20-30 seconds and grind the flaxseed and set aside (a coffee grinder works really well)

2. Beat the 2 egg whites for about 1-2 minutes until they form stiff peaks and set aside

3. Whisk together the milk and egg yolks in a medium bowl

4. Combine the cereal, baking powder, ground flaxseed, nuts, dates and raisins

5. Add the dry mixture to the milk/egg yolk mixture and stir well to combine

5. Stir in 1 teaspoon ground cinnamon

6. Gently fold in beaten egg whites

7. Stir in up to 3 tablespoons water as needed to get a good pancake batter consistency

8. Heat a lightly oiled griddle or frying pan over medium high heat until a drop of water skitters across the pan. Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake. Brown on both sides and serve topped with your favorite fruit and real maple syrup