1 1/2 cups whole wheat flour
1 1/2 cups pancake baking mix
1/2 cup mint leaves -- loosely packed
1/4 cup milk
4 tablespoons margarine
1 1/2 tablespoons maple syrup -- or corn syrup
Combine all ingredients in food processor, process until well mixed, mint is chopped, and a large ball forms. Press or roll on non-stick surface (floured board or ceramic) to a thickness of 1/4-1/2". Cut into 1x2" strips or with bone-shaped cookie cutter and place on non-stick cookie pan. Bake in oven at 375° for 20 minutes or until lightly browned.
Cool and store in air-tight container.