Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Summer 2004

Gallery

Recipe Summary test

total:
20 mins
Servings:
18

Nutrition Profile:

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • To make one batch of pancakes: Combine 1 1/2 cups nonfat milk, 1/4 cup canola oil and 1 teaspoon vanilla extract in a glass measuring cup.

  • 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.

  • 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.

Associated Recipes

Nutrition Facts

2 pancakes each
497 calories; protein 27g; carbohydrates 74.6g; dietary fiber 13.9g; sugars 23.1g; fat 11.9g; saturated fat 1.4g; cholesterol 12mg; vitamin a iu 30.3IU; vitamin c 3.2mg; folate 32.7mcg; calcium 641.1mg; iron 3.5mg; magnesium 140.8mg; potassium 907.9mg; sodium 1331.5mg; thiamin 0.7mg.
Advertisement