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INGREDIENTS

• 2 eggs
• 2 cups buttermilk
• 2 teaspoons baking soda
• 1/2 cup wheat germ
• 1 1/2 cups whole wheat pastry flour
• 1/4 cup canola oil
• 1/2 teaspoon salt

DIRECTIONS

1. Beat eggs lightly.
2. Stir in oil and buttermilk.
3. Add dry ingredients.
4. Mix until blended.
5. Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.

INGREDIENTS

• 1 cupapricot baby food (2 small jars)
• 1/4 cup soft butter
• 2 tablespoons maple syrup

DIRECTIONS

1. Blend ingredients thoroughly.
2. Serve over waffles or pancakes.

INGREDIENTS

• 1 lb potatoes
• 1 small onion, grated
• 1/2 tablespoon fresh parsley, chopped
• 50 g smoked cheese, grated
• 1-2 tablespoon flour
• oil , for frying
• salt, to taste
• pepper, to taste

DIRECTIONS

1. Grate the potatoes into a colander, squeezing out the excess moisture.
2. In a bowl, mix potatoes and all other ingredients, season to taste.
3. Heat oil in a large frying pan and drop 2-3 heaped tablespoons of the mixture into the pan.
4. Using a spoon flatten the mixture slightly and fry on medium heat for approx 7-10 minutes, turning halfway, until golden brown.
5. Keep the potatoe cakes warm in the oven on low heat while finishing the rest.
6. You’ll need to add oil as necessary for the second batch.

INGREDIENTS

• 6 cups spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
• 1/3 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 4 tablespoons butteror olive oil
• salt and pepper , to taste
• sour cream, for garnish
• applesauce(to garnish)

DIRECTIONS

1. Add flour& cheese to the strands of the cooked spaghetti squash.
2. Mix well, using a couple of forks.
3. Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
4. Spoon 1/4 cup squash mixture into prepared skillet.
5. With a fork, press to form an evenly thick cake.
6. Repeat to fill skillet.
7. Cook cakes until bottoms are lightly browned, turn over and brown second side.
8. Continue until you’ve used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
9. Use additional butter or oil as necessary for cooking.
10. Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.

INGREDIENTS

Filling
• 1 lb lean ground beef
• 1 (1 1/4ounce)packagetaco seasoning
• 1 (8ounce)can tomato sauce
• 1 cup water

Crust

• 2 cupspancake mix
• 1 cup milk
• 2 eggs
• 1/2 cupvegetable oil
• 2 tablespoons cornmeal (optional)

Topping

• 1 cup shredded cheese
• lettuce, shredded(optional)
• chopped tomatoes (optional)
• chopped onions (optional)

DIRECTIONS

1. Brown ground beef in a large skillet.
2. Drain off fat.
3. Add taco seasoning, tomato sauce and water.
4. Simmer until flavors are blended and sauce has thickened, about 20 minutes.
5. Set aside.
6. For pancakes, mix together mix, milk, eggs and cornmeal.
7. Preheat griddle to 400°F Using 1/3 cup batter for EACH pancake, grill until golden brown.
8. Stack pancakes between wax paper.
9. Keep warm in 200F oven.
10. Continue until batter is gone.
11. Spread 1/2 cup filling on half of the pancakes.
12. Top each with a second pancake.
13. Spread with more filling.
14. Sprinkle cheese and other desired toppings on top.