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Healthy Pancake Mix
Healthy Pancake Mix
3 Reviews
From: EatingWell Magazine, Summer 2004
With this whole-grain mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable.
- By: EatingWell Test Kitchen
Ingredients 18 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 18 servings
Nutrition per serving may change if servings are adjusted.
- 2½ cups whole-wheat flour
- 1 cup buttermilk powder, (see Note)
- 5 tablespoons dried egg whites, such as Just Whites (see Note)
- ¼ cup sugar
- 1½ tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup flaxseed meal, (see Note)
- 1 cup nonfat dry milk
- ½ cup wheat bran, or oat bran
- Associated Recipes:
- Healthy Pancakes
Preparation
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Active
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Ready In
- Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. Makes 6 cups pancake mix.
- To make one batch of pancakes: Combine 1½ cups nonfat milk, ¼ cup canola oil and 1 teaspoon vanilla extract in a glass measuring cup.
- Place 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months.) Make a well in the center of the pancake mix. Whisk in the milk mixture until just blended; do not overmix. (The batter will seem quite thin, but will thicken up as it stands.) Let stand for 5 minutes.
- Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Whisk the batter. Using ¼ cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 minutes. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning. Makes 6 servings, 2 pancakes each.
- Make Ahead Tip: Refrigerate the dry mix in an airtight container for up to 1 month or freeze for up to 3 months.
- Buttermilk powder, such as Saco Buttermilk Blend, is a useful substitute for fresh buttermilk. Look in the baking section or with the powdered milk in most markets.
- Dried egg whites are convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
- You can find flaxseed meal in the natural-foods section of large supermarkets. You can also start with whole flaxseeds: Grind ⅔ cup whole flaxseeds to yield 1 cup.
- Serving size: 2 pancakes each
- Per serving: 497 calories; 12 g fat(1 g sat); 14 g fiber; 75 g carbohydrates; 27 g protein; 33 mcg folate; 12 mg cholesterol; 23 g sugars; 30 IU vitamin A; 3 mg vitamin C; 641 mg calcium; 3 mg iron; 1,332 mg sodium; 908 mg potassium
- Nutrition Bonus: Calcium (64% daily value)
- Carbohydrate Servings: 5
Reviews 3
August 26, 2010
By: EatingWell User
Since I am sensitive to cows milk and other dairy products I use almond milk in the ingredients with very good results. Also,adding chopped walnuts (or any kind of nuts) makes a tasty and nourishing meal. I do not use syrups. If I want a sweet topping,it's seedless jam.
January 14, 2010
By: BurntRolls3
These are unbelievable!
I
These are unbelievable!
I tweaked mine just a touch based on what I had on hand... added a few tablespoons of toasted wheat germ, I had to substitute meringue powder for the powdered egg whites, just a touch of cinnamon, and tossed in a few tablespoons of oat bran just because. You can dress these up by adding blueberries and/or walnuts to the batter just before they go in the pan. I also layered sliced bananas between them and couldn't quit eating them. Three or four lasted me until mid-afternoon for fuel. I need no other recipe.
October 23, 2009
By: EatingWell User
absolutely perfect if you want sweeter pancakes top with strawberries and a little powdered sugar.
