With this whole-grain 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 pancake mix (makes 18 servings, 2 pancakes each)

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 1/2 cups whole-wheat flour
1 cup buttermilk powder (see Note)
5 tablespoons dried egg whites, such as Just Whites (see Note)
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal (see Note)
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. Makes 6 cups pancake mix.

To make pancakes:
1. Combine 1 1/2 cups nonfat milk, 1/4 cup canola oil and 1 teaspoon vanilla extract in a glass measuring cup.
2. Place 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months.) Make a well in the center of the pancake mix. Whisk in the milk mixture until just blended; do not overmix. (The batter will seem quite thin, but will thicken up as it stands.) Let stand for 5 minutes.
3. Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Whisk the batter. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 minutes. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning. Makes 6 servings, 2 pancakes each.

NUTRITION INFORMATION: Per serving: 272 calories; 13 g fat (2 g sat, 6 g mono); 8 mg cholesterol; 27 g carbohydrate; 12 g protein; 5 g fiber; 471 mg sodium; 336 mg potassium.
Nutrition bonus: Calcium (24% daily value), Fiber (20% dv).
1 1/2 Carbohydrate Servings
Exchanges: 2 starch, 1 very lean meat, 2 fat (mono)

TIP: 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 markets.

Dried egg whites are convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.

You can find flaxseed meal in the natural-foods section of large supermarkets. You can also start with whole flaxseeds: Grind 2/3 cup whole flaxseeds to yield 1 cup.

MAKE AHEAD TIP: Refrigerate the dry mix in an airtight container 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. 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

I have all the ingredients in my cubbard except flaxseed meal. Can I just omit this?

Muriel, PA

I have all the ingredients in the cubbard except flaxseed meal. I'll just omit this one. Let you know how it turned out.

Muriel, Henryville, PA

I have made these pancakes for several years and add an over ripe banana to the wet mix in my Mixer and it really adds to the flavor. Also the applesauce does work well also, together with the banana and flaxseed, this will definetly be the best pancake you have ever tasted.

schnauzerdude, Yerington, Ne

To make buttermilk: add a splash of vinegar to a cup of whole milk (probably about 1 tablespoon) my mom taught me this trick when i was young, i have no idea how or why it works, but it does.

Tara, TX

This recipe has become our new favorite pancake recipe. We eat them with homemade rhubarb sauce, or pure maple syrup. I ground part of the wheat flour in the blender, with grain from the farmers market.

the Wahlmanns, Rock Island, IL