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| INGREDIENTS |
| 2½ c. |
whole wheat flour
|
| 1 c. |
buttermilk powder (found in the baking aisle)
|
| 5 tbsp. |
dried egg whites (such as Just Whites) |
| ¼ c. |
sugar |
| 1½ tbsp. |
baking powder |
| 2 tsp. |
baking soda |
| 1 tsp. |
salt |
| 1 c. |
flaxseed meal |
| 1 c. |
non-fat dry milk |
| ½ c. |
wheat or oat bran
|
| 1½ c. |
skim milk |
| ¼ c. |
canola oil |
| ½ tsp. |
vanilla |
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|
|
| RECIPE |
To make pancake dry mix –
- Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda, and salt in large bowl.
- Stir in flaxseed meal, dry milk, and bran. (To make flaxseed meal, grind up ⅔ cup flaxseed to make 1 cup meal.)
- Store in an airtight container.
To make the pancakes –
- Place 2 cups of dry mix in large bowl with a well in the center.
- In a measuring cup mix milk, oil, and vanilla. Pour into center of well with the dry ingredients and stir gently – do not over mix.
- Set aside and let rest for 5 minutes. This will allow the batter to thicken up.
- Spray nonstick skillet and heat over medium heat until hot but not smoking.
- Using a quarter-cup measure, cook pancakes on griddle. Turn when bubbles form around edges.
Hint: Mix it up – stir in 1 cup blueberries or 1 cup thinly sliced bananas with 4 tablespoons finely chopped toasted pecans.
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| SERVING SUGGESTION |
SERVING SIZE:
2 pancakes
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
272 |
|
| Total Fat |
13 g |
|
| Sodium |
471mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
5 g |
|
| Protein |
12 g |
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