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. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • 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 1 1/2 cups nonfat milk, 1/4 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 1/4 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 2/3 cup whole flaxseeds to yield 1 cup.

Nutrition Facts

497 calories; 11.9 g total fat; 1.4 g saturated fat; 12 mg cholesterol; 1332 mg sodium. 908 mg potassium; 74.6 g carbohydrates; 13.9 g fiber; 23 g sugar; 27 g protein; 30 IU vitamin a iu; 3 mg vitamin c; 33 mcg folate; 641 mg calcium; 3 mg iron; 141 mg magnesium; 1 mg thiamin;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
absolutely perfect if you want sweeter pancakes top with strawberries and a little powdered sugar. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More