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.

Whole Wheat Bran Waffles

Recipe from Cara Nelson, Huntington, Vermont

2 eggs
1 3/4 cups milk
1/2 cup vegetable oil
2 cups whole wheat flour
4 teaspoons baking powder
1 tablespoon packed brown sugar
About 1/2 cup bran flakes set aside

Beat the eggs until fluffy, mix all of the remaining ingredients except for the Bran. Pour the batter onto the center of hot waffle iron and immediately sprinkle 1-2 tablespoons of Bran Flakes over the batter, close waffle iron and cook until done. Serve with butter and warm Vermont made maple syrup.

These freeze very well – great quick kids breakfast. After baking, cool waffles, wrap and freeze. Take frozen waffles directly from freezer and heat in toaster or toaster oven.