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Healthy Pancakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (187 votes)

EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.



READER'S COMMENT:
"My problem with your recipes is that they never tell what the serving size is. The calorie listing is for 2 pancakes or 10? "

16 Reviews for Healthy Pancakes

06/18/2010
Anonymous

Re: The flaxseeds, it is best to grind yourself, as the nutritional value is max when first ground and then starts decreasing almost immediately.

Comments
01/24/2010
Anonymous

Try substituting applesauce for oil and serving with natural (no sugar) applesauce on top.

Comments
01/01/2010
Anonymous

These would be even healthier if made with sprouted grain flour -- such as spelt....the sprouted grains digest easier than regular unsprouted whole grains. And as to the readers comment about maple syrup -- REAL maple syrup is actually healthy for you in small amounts and real whipped cream or butter are NOT unhealthy if eaten in small amounts once in a while.

Comments
12/27/2009
Anonymous

Maple syrup with HFCS and whipped cream: what a horrid way to ruin a powerhouse, healthy meal. Skip that stuff.

Comments
11/20/2009
Anonymous

But why take healthy and then add both maple syrup & whipped cream to it?!?

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