Whole Wheat Pancakes

2 Cups Whole Wheat Flour (now you can actual use a combonation of flour, corn meal, protein powder but use mainly the flour. I use 1 1/2 cup flour and 1/2 cup of soy protein powder so I will feel full longer.)
4 tsp baking powder (If you have never shopped at ALDI..seriously save where you can baking powder is baking powder no matter how you add it up),

2 tsp LOCAL Honey (Again among other places Root Beginning cares some, Tuttle Orchard and I have a friend who will have supply soon at Locust Farms)

1/2 Cup Pumpkin Puree (You don't taste this, it add vitamins and you use it in place of eggs so you save on fat and cholestrol, if you would rather use eggs, you can use 2 eggs instead)

2 Cups of milk or milk substitute ( I use Silk Vanilla Soy LIght)

Splash of Vanilla

Mix all ingredients if seems a little thick add a little water. I then heat griddle to 350 degrees. Pour batter, once they bubble and edge set, flip. Serve with LOCAL maple syrup(http://www.locustfarms.com/) and Natural Peanut butter.

Fall Sweet but Good for you recipes

Pumpkin Fluff


Ingredients:

2 packages vanilla sugar free instant pudding
2 1/4 cups skim milk
16 ounce can of pumpkin
1/4 teaspoon pumpkin pie spice
8 ounce tub of fat free cool whip

Directions:

1. Whisk together vanilla pudding and milk until thick (about a minute or so).

2. Add (to the pudding/milk mixture) pumpkin, pumpkin pie spice and fold in cool whip.



Caramel Apple Salad

1 (20 ounce) can crushed pineapple (do not drain)
4-6 Granny Smith Apples (According to size of apples)
2 small boxs sugar-free fat-free butterscotch pudding (or regular)
1 (8 ounce) container fat-free cool whip
Directions:
1Mix all together. The longer you let it refridgerate the better it taste.