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Healthy Pancakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (182 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

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?

no white flour & not a box mix, yeah!
Comments (1)

11 comments

Anonymous wrote 1 year 51 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
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:)

Whole grain:)
Comments
05/15/2011
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
02/06/2011
Healthy Pancakes

Can one use liquids instead of dry ingredients? Would like to have better substitution information.

Looked wonderful, wanted to try.
Comments
12/30/2010
Healthy Pancakes

don't want substitutes

Flaxseed is good
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