Banana Nut Pancakes

Pancakes can be a healthy part of any meal. The addition of whole wheat, oatmeal, and nuts provides the protein and nutrition to keep your energy up.
You will need: * 1 - 2 tblspn Canola oil, for griddle (cooking pan) *1/2 cup whole wheat flour *1/4 cup oatmeal *1 1/2 cups all purpose flour *1 teaspoon baking powder *1/4 teaspoon baking soda
*1/4 teaspoon fine sea salt *1 1/4 cups and 2 tblspn soy milk *2 large ripe bananas, mashed (the riper the better) *2 large eggs *3 tablespoons melted butter (or other cooking oil)
*1/2 cup (2 ounces) chopped walnuts, roasted

In a medium bowl, whisk the flour,oatmeal, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the walnuts. Let stand for 5 minutes.

Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a thin spatula to peek at the underside.

Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soy milk.

Seasonal Cherry Stuffing

This delicious stuffing is made with our tasty organic cherries. It is low in fat and a colorful addition to any holiday meal. For a vegetarian twist, use vegetable stock.
You will need: *5 pieces of whole grain bread * 1 9 inch pan of cornbread, crumbled
* 1 tablespoon fresh chopped basil * 5 tablespoons of butter * 1 stalk of celery, finely chopped
*1/2 medium onion, finely chopped * 2 cloves of minced garlic * 1/4 tsp marjoram *1 1/2 cups broth or stock *1/2 cup organic cherries, chopped *1 tsp salt *1 tsp ground pepper *1/2 cup toasted walnuts

Season the bread with salt, pepper, and butter to taste. Break into chunks no larger than 1/2 inch and toast in oven. Set aside. Melt 3 tbsp butter in a large pot. Add garlic, celery, and onion, cooking over low heat for five minutes. Add marjoram, basil, and pepper to vegetables and stir. Add broth. Bring to a boil, then remove from heat. Carefully add bread crumbs, walnuts, and cherries. Let stand covered about 5 minutes before serving.