Ingredients

2 1/2 cups fat-free milk
½ cup dry rolled oats (not instant)
1 cup whole wheat flour
¾ cup unbleached flour
3 Tbsp. baking powder
11/2 Tbsp. sugar
½ tsp. salt
11/2 tsp. cinnamon
3 egg whites, beaten
1 tsp vanilla
Blueberries, frozen or fresh.

Method

Preheat pan over moderate heat. Combine oats and milk in medium bowl. In a large bowl, combine both flours, sugar, baking powder, salt, cinnamon and berries. Add beaten egg whites and vanilla to milk mixture; stir to combine. Add wet ingredients to flour ingredients and stir just until combined. Do not overmix. Use ¼ cup batter for each pancake. Serve with pure maple syrup for best taste!

Squash Soup
Ingredients

1 large butternut squash
2 large sweet potatoes
3 carrots
1 large onion
2 tart apples (such as granny smith )
1 tsp. cinnamon or nutmeg
6-8 cups vegetable or chicken broth
1 cup hot skim milk (optional)
Salt and Pepper to taste
Fresh parsley, crushed pecans,
sour cream (garnish options)

Method

Peel and chop vegetables in medium sized pieces. Place in a dutch oven over medium heat. Add to 6-8 cups of vegetable broth.
Simmer and cook until vegetables are soft, approx. 20 min. Add 2 granny smith apples, peeled and chopped 1 tsp nutmeg or
cinnamonSalt and Pepper to taste. Continue to cook until apples are soft. Reduce heat and stir in 1 cup of hot skim milk or water, thinning to desired consistency. Heat slowly, do not boil. Let cool for 20 minutes. Use a hand blender or transfer to food processor to puree. Reheat on low heat.