CINDY'S LIGHT AND FLUFFY PANCAKES (Serves 4)

2 Cups whole wheat pastry flour

1/2 Cup cornmeal

2 Tablespoons Ener-G Egg Replacer or cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 Tablespoons oil

1 Cup each lowfat soy milk and water

1/8 Cup maple syrup

1/4 teaspoon apple cider vinegar

Mix dry ingredients together. Then add the remaining ingredients. Make sure all the ingredients are mixed together well. Batter should be spongy -- not runny or thick. Preheat lightly oiled frying pan over medium heat. Pour a ladle full of batter into pan and cook on both sides until golden brown. Makes 5 large pancakes.