Homemade Pancake Batter Mix

3 cups flour, whole wheat
2 cup flour, all purpose flour
1 ¼ cup powder milk or instant milk
¼ cup sugar
1/8 cup baking powder
1 tablespoon salt

1 cup water
2 tablespoon butter
1 large egg

1. Put the first six ingredients in a big bowl. Mix together with a whisk. You can use all whole wheat flour if you want, or even try other whole grain flours.
2. Place in an airtight container. You can store this for up to 3 months.
3. When you are ready to make a batch of pancakes all you do is add 1 ½ cups of the dry mix, water, 2 tablespoons of butter and an egg.*
*Will make about 6-8 pancakes (smaller size). If you wish for thicker pancakes, add ¼ cup more mix to the batter.

Veggie Egg Muffins

1 Tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 red bell pepper, chopped
8 large eggs
2 cups arugula, roughly chopped
¼ cup shredded Parmesan cheese
Salt and pepper, to taste

1. Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.
2. In a large skillet on medium heat, drizzle olive oil and sauté onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.
3. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.
4. Bake muffins for about 20 minutes, until they've risen and are slightly browned.
5. Once cooled, place into Ziploc freezer bags for latter use.