Whole Wheat Cinnamon Pancakes

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup finely ground flax seeds
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
Dash salt
1 1/4 cups nonfat or low-fat milk
1/3 cup canola oil
2 eggs, beaten

1. Whisk flours, flax seeds, baking powder, sugar, cinnamon and salt in medium bowl. Whisk in milk, oil and eggs, adding additional milk for desired consistency.

2. Heat griddle to 325°F. (or large skillet over medium heat, adjusting heat as necessary); lightly oil. Pour scant 1/4 cup batter per pancake onto griddle; cook 2 minutes or until puffed on edges and bubbles begin to break on surface. Turn; cook an additional 2 minutes or until lightly browned.

14 (3 1/2-inch) pancakes

PER PANCAKE: 135 calories, 8 g total fat (1 g saturated fat), 4 g protein, 13.5 g carbohydrate, 30 mg cholesterol, 250 mg sodium, 2.5 g fiber