our Saturday morning breakfast favorite

Here's a healthy yet heavy recipe that we enjoy around here every Saturday morning. Sam loves for me to make his pancakes in the shape of cats and dogs. He's pretty creative to think that my attempt actually looks like cats and dogs. Anyways, try it; they are delicious and a great way to use up food storage wheat.

1 c. milk (we use soy milk)
1 c. whole wheat
2 eggs (we use a ripe banana as a substitute)
2 tsp. baking powder
2 tbsp honey or sugar (I prefer honey; it has more of a flavor)
1/2 tsp salt
2 tbsp oil

1. In a blender, blend wheat and milk until it is a smooth consistency.
2. Add other ingredients and blend until smooth.
3. Cook over hot skillet. Serve hot with syrup. We actually prefer fresh raspberry topping; it goes better with the hint of banana.

ENJOY!!