Healthy Pancakes

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)

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? "

Create a Review

16 Reviews for Healthy Pancakes

01/30/2012

Anonymous

Does anyone have suggestions to replace the egg or dairy ingredients? We have used Ener-G egg replacer when a recipe calls for 2 or less eggs, however we were told if a recipe calls for 3 or more that Ener-G will not work. Suggesions?

Pros: no white flour & not a box mix, yeah!

Comments (1)

11 comments

Anonymous wrote 1 year 2 weeks ago

There will be less than one

There will be less than one egg in each pancake serving. I think you could try the EnerG egg replacer and see how it works.

07/21/2011

isalinasy2

Recommends this recipe

Amazing pancakes!!!!

The mix was easy to make and was very delicious. I used meringue powder and added a TSP of cinnamon and a pinch of nutmeg and the taste was great. I made them for my 5 yr. old cause he always wants pancakes and want him to get his whole grains and fiber. I added slices of banana with no syrup and he loved them and was asking for more:)

Pros: Whole grain:)

Comments

05/15/2011

nicoleatc

good with a few changes

I did not have dry egg whites or buttermilk powder - so I used 5 TBSP of egg whites (egg beaters) & made buttermilk - the mix was very thick and got thicker as it sat to be cooked - was fine once I added more milk

Comments