1. Carrot sandwiches

Grate and mix some young raw carrots with white sugar, olive oil, vinegar and pepper. Spread between slices of white bread and a light spread.

2. Apple Oat Pancakes

Ingredients

1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete -- *
1/2 cup apple, shredded
2 tablespoons sugar
1/2 teaspoon cinnamon

In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile heat a large non-stick skillet or griddle to medium high heat (375F). Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are

3. Apple Pancakes

Ingredients

1 cup flour sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup apple sauce

Mix together flour, baking powder, salt, cinnamon and cloves. Cut butter into flour mixture. In a small bowl, beat together egg, milk, powdered milk and apple sauce. Combine flour mixture with egg mixture until well mixed. Bake on hot griddle. Serve with butter and syrup or fruit.

4. Apple Pancakes with Cinnamon Non-fat Yogurt

Ingredients

1 cup all-purpose flour
3 tablespoons non-fat egg substitute
1 1/2 cups non-fat plain yogurt
1/2 tsp baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 tsp ground cinnamon
Few mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a non-stick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a non-stick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavoured yogurt and a mint leaf.

5. Baked Eggs

Ingredients

1 large egg
1/4 tsp mustard, prepared
4 drops Worcestershire sauce
1/4 cup bean sprouts, chopped
2 tablespoons scallions chopped
2 tablespoons parsley chopped

Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley; stir to mix thoroughly. Place dish in a larger pan that has about 1 in. hot water. Bake in a preheated oven at 350 F for 10-15 minutes.

6. Baked Eggs In Mushroom Sauce

Ingredients

1 lb Mushrooms
2 tablespoons olive oil
3 tablespoons flour
2 cups milk
1 Bouillon cube
1 tablespoon boiling water
1 tablespoon grated onions
1/2 teaspoon salt
Pepper to taste
6 large eggs

Wash and slice mushrooms, stems and all. Saute over medium heat in olive oil, stirring occasionally, for 10 minutes. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring until sauce thickens. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep). Break an egg into each ramekin. Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes.

7. Baked Fluffy Orange French Toast

Ingredients

6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
Powdered sugar
Sauce - 2 cups sour cream
1/4 cup orange marmalade

Heat the oven to 450F. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown (do not turn toast). In a small saucepan, combine sour cream and marmalade; heat over low heat until just warmed. Serve immediately with sauce.

8. Baked French Toast

Ingredients

8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Lightly coat a 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan. Combine all remaining ingredients and mix well, using a whisk or an egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350C. Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake for 30-35 minutes, until lightly browned. Serve with hot maple syrup, powdered sugar, and cinnamon.

9. Banana Bran Pancakes

Ingredients

1 1/3 cups milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup banana
1 1/2 cups bran cereal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process. Add remaining ingredients. Process to mix further. Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to form 3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each. Reheat in toaster.

10. Banana Bread French Toast

Ingredients

Bread:-
1 package banana quick bread mix
3 tablespoons oil
1 cup water
1 egg
1/2 cup mashed banana
Egg mixture:-
3 eggs
1 teaspoon vanilla
1/2 cup milk

Heat the oven to 375F. Grease and flour bottom of 9" loaf pan. In large bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan. Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices. Heat the skillet to 375F. Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.

11. Basic Crepes

Ingredients

2 Eggs, slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt

In medium sized bowl, stir together the beaten eggs, milk and 1 tbsp of the oil. Gradually stir in flour and salt; beat until smooth. Cover and refrigerate at least 1 hour. Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir the batter. Pour about 2 tbsp batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely. Cook for 3 mins on both sides, until they turn light brown. Repeat with the rest of the batter. Brush pan with oil when necessary.

12. Basic Drop Biscuits

Ingredients

2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg lightly beaten
1 cup milk
1 spray shortening

Preheat oven to 425F. In a food processor or a large bowl, mix the flour with the salt, sugar and baking powder. Cut the shortening into the dry ingredients until the mixture is the texture of cornmeal. Separately mix the egg with the milk, and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make uniformly moistened dough. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about 1" apart. Brush tops with reserved liquid. Bake in the preheated oven until puffed and brown, about 12 minutes. Cool for a few minutes before serving.

13. Basic Pancakes Mix

Ingredients

4 cups whole-wheat flour
4 cups flour, all-purpose
2 cups wheat germ
1 cup milk, non-fat dry
1/3 cup baking powder
1 teaspoon salt pancakes
1 1/2 cups dry mix
1 eggs beaten well
1 1/4 cups milk, skim or water
1 tablespoon oil
Non-stick cooking spray

Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight container. Add the wet ingredients when you are ready to prepare the pancakes. Combine the mix with the egg, milk, and oil. Do not over mix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with non-stick cooking spray, over medium heat. Pour about 1/4 cup of batter per pancake onto the heated pan. When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side.

14. Bran Griddle Cakes

Ingredients

1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks well beaten
1 3/4 cups milk
1 cup post's bran flakes
1 tablespoon butter melted
2 egg whites stiffly beaten

Sift flour once, measure, add salt, sugar, and baking powder, and sift again. Combine egg yolks and milk. Add to flour gradually, stirring only until smooth. Add Post's Bran Flakes and butter. Fold in egg whites. Bake on a hot, well-greased griddle. Serve hot with Log Cabin Syrup.

15. Buckwheat Cakes

Ingredients

1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg well beaten
1 cup sour milk
1 tablespoon butter melted

Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again. Combine egg and milk and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle. Serve hot with Log Cabin Syrup.

16. Favourite Blueberry Pancakes

Ingredients

1 1/4 cups all-purpose flour sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg beaten
1 cup milk
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries, drained

Stir together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened. Bake on hot griddle. When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake. Turn, brown other side. Makes about 12 dollar-size, or eight 4-inch size pancakes.