With this 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.

Makes 6 cups, enough for 3 batches of pancakes

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 1/2 cups whole-wheat flour
1 cup buttermilk powder (see Ingredient notes)
5 tablespoons dried egg whites, such as Just Whites (see Ingredient notes)
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal (see Ingredient notes)
1 cup nonfat dry milk
1/2 cup wheat bran or oat bran

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. Store in an airtight container.

NUTRITION INFORMATION: Per cup: 485 calories; 10 g fat (1 g sat, 2 g mono); 14 mg cholesterol; 71 g carbohydrate; 29 g protein; 15 g fiber; 1331 mg sodium; 730 mg potassium.

TIP: Ingredient Notes: 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 supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

You can find flaxseed meal at some natural-foods markets or mail-order it (try www.bobsredmill.com). It is highly perishable, so store it in the refrigerator or freezer. To make your own flaxseed meal, grind 2/3 cup whole flaxseeds to yield 1 cup.

MAKE AHEAD TIP: Refrigerate in an airtight container or ziplock bag for up to 1 month or freeze for up to 3 months.

RELATED RECIPES: Healthy Pancakes

I keep a bag of the dry ingredients in the fridge/freezer with a slip of paper in it that reminds me of the wet ingredients that complete the pancakes so I am ready to cook seconds after I hear, "Can we have pancakes?" They are light, tasty and nutritious.

Anonymous

I keep a container in the refrigerator with a chart taped to it. The chart scales up the proportions for 3, 6 and 12 servings. When I make 12 servings I freeze the leftovers in an airtight container to reheat when we are in a hurry. We eat these pancakes about once a week because they taste so good!

Anonymous, Barrington Hills, IL

This recipe sounds great! But it doesn't tell you how to make the pancakes!

Anonymous, Eugene, OR

For those looking for how to make these pancakes...click on the link "RELATED RECIPES: Healthy Pancakes" following the recipe...THIS IS ONLY A MIX for you to store like bisquick has for you...Hope this helps....

Anonymous, Hastings, FL

Okay, I see several comments about the wet ingredients and proportions, etc. Anyone got an answer yet?

Anonymous, Lufkin, TX

If you scroll down to the bottom of this recipe, just after the Make-Ahead tip, there's a Related Recipe link to the Healthy Pancakes recipe. It is a bit confusing!

Paula

See at the bottom of the recipe the link to the Healthy Pancake recipe that uses the mix. These sound great, and I'll be trying them soon.

Anonymous, Nashville, TN

Sounds like a great recipe, but where are the wet ingredients? The recipe is only for the dry mix. There are no directions for actually putting the pancakes in the pan and making them.

Anonymous, Pen Argyl, PA

Can anyone who's made these pancakes let me know if you added any wet ingredient(milk??)?

Anonymous, Raleigh, NC

I agree with the above; the recipe sounds awesome and healthy but once this is all mixed up, what else do you add to them to actually make the pancakes?...I suppose I could guess at it.

Anonymous, Nashville, TN

I would say use common sense and add water, since there is buttermilk powder already in the recipe. How heavy you like you pancake depends on how much water you add, like thin pancakes add more water, if you like heavy thick pancakes add less water. Just add a little water at a time until you get the consistency you like. If you want to use liquid buttermilk, skip the buttermilk powder and water and just add the buttermilk to the consistency of how you like your pancakes.

Anonymous, St Cloud, FL

Haven't actually made this, but it wanted a rating so I just chose 1. The actual pancake is under healthy pancakes.

RJ, IL

Folks, learn to read... Several times people asked "where are the wet ingredients?." Click the "Related Recipes" link at the end of the recipe. The recipe calls for milk, but since there is both powdered milk and buttermilk powder in the mix, it seemed like overkill. I tried it both ways, and have to say the one with milk tasted a lot better. So use milk for the best flavor and a boost of protein and calcium.

Anonymous, San Diego, CA

I agree with those having trouble finding the wet ingredients, this really should be all posted TOGETHER, not as two separate recipes! I wrote in email to them and got my answer back in email. Yes it does have a link, but as "related recipes" does not sound like it is part of same recipe! which it is. The smart alec one who says Learn to read is being RUDE!

Linda, Kalispell, MT

This recipe sounds great. I only have one problem. I live in Chile and to date I have not seen Buttermilk or Buttermilk powder. What could I use to replace this, noting also that I am lactose intolerant.

Chris, Santiago

In response to Linda Kalispell, I agree that the instructions for making the pancakes was not a related recipe but an intregal part of the original recipe.

Pat, Garland, TX