Three-Grain Super Pancakes Place thinly sliced bananas, sliced strawberries, blueberries, dairy-free chocolate chips or carob chips in the pancake as one side is browning to create an array of flavors. Even the hardest-to-please kid will become a happy camper. You can replace the blue cornmeal with regular cornmeal or corn flour. Refrigerate the unused mix overnight and whisk with a little extra soy milk to have some incredible "leftover" pancakes or a great midnight snack if you can't wait until the next morning. Makes Five 6-Inch Pancakes
	Ingredients: 1/2 cup Arrowhead Mills spelt flour 1/2 teaspoon vanilla extract 1/4 cup Arrowroot Mills soy flour 3/4 cup low-fat, vanilla soy milk 1/4 cup Arrowhead Mills blue cornmeal 1/4 teaspoon sea salt 1/4 teaspoon baking powder 1 tablespoon maple syrup, plus additional for serving 1/2 teaspoon baking soda 2 tablespoons egg whites (from about 1 egg)
	Instructions: 1. In a mixing bowl, add all of the ingredients and whisk together. 2. Spray a nonstick skillet or nonstick griddle with canola oil spray and heat over medium heat. Add about 3 tablespoons of batter to the skillet to make each 6-inch pancake. Turn after 2 to 3 minutes, or when golden. Cook on other side 2 to 3 minutes more. 3. Keep the oven warm at 200°F and place finished pancakes in it to keep warm if you are making a large amount at one time. Serve with maple syrup.

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