Ingredients Jump to Instructions ↓

  1. 2 1/2 cups whole-wheat flour

  2. 1 cup buttermilk powder, (see Note)

  3. 5 tablespoons dried egg whites, such as Just Whites (see Note)

  4. 1/4 cup sugar

  5. 1 1/2 tablespoons baking powder

  6. 2 teaspoons baking soda

  7. 1 teaspoon salt

  8. 1 cup flaxseed meal, (see Note)

  9. 1 cup nonfat dry milk

  10. 1/2 cup wheat bran, or oat bran

Instructions Jump to Ingredients ↑

  1. 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: 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.


Send feedback