These are really yummy and healthy too! Make a double recipie and then freeze the rest. When you're ready for pancakes, just pop them in the toaster or oven!  Serve with Greek yogurt, sliced fresh fruit, nuts, and/or a wee bit of maple syrup. Remember that syrup is essentially liquid sugar, so don't go overboard.

Ingredients

2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon and 1 teaspoons baking powder
1 teaspoon baking soda
1 to 2 teaspoons cinnamon
2 tablespoons wheat germ
1/2 teaspoon salt
1 cup lowfat yogurt (if food allergies, use soy or coconut milk yogurt)
1 cup nonfat milk (more to thin as needed) (use soymilk or ricemilk if you have allergies)
4 tablespoon canola oil or sunflower oil (plus more for the griddle)
2 large eggs

Directions

1. In a small bowl, whisk together dry ingredients and set aside.
2. Whisk together milk, yogurt, oil and eggs. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
3. Brush oil onto preheated skillet or griddle. Use about 3 tablespoons batter per pancake.
4. Cook until pancake surface begins to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.

Makes about 24 four inch pancakes/serves 8