Recipe from Cara Nelson, Huntington, Vermont

1 Egg
1 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 Cup Applesauce
2 Tablespoons Vegetable Oil
1 Tablespoon Sugar
3 Teaspoons Baking Powder
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Wheat Germ (Optional)

Beat egg; beat in remaining ingredients just until smooth. Pour about 3 tablespoons of batter onto hot griddle. Makes about nine 4-inch pancakes. This recipe easily doubles for a large batch. Serve with warm Vermont made maple syrup.