Healthy Pancakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (198 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.

"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


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)


Anonymous wrote 3 years 39 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.

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:)
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

Healthy Pancakes

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

Looked wonderful, wanted to try.
Healthy Pancakes

don't want substitutes

Flaxseed is good

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