Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) whole-wheat flour

  2. 1 cup(s) buttermilk powder (see Note)

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

  4. 1/4 cup(s) sugar

  5. 1 1/2 tablespoon(s) baking powder

  6. 2 teaspoon(s) baking soda

  7. 1 teaspoon(s) salt

  8. 1 cup(s) flaxseed meal (see Note)

  9. 1 cup(s) nonfat dry milk

  10. 1/2 cup(s) wheat bran or oat bran

  11. 1 1/2 cup(s) nonfat milk

  12. 1/4 cup(s) canola oil

  13. 1 teaspoon(s) vanilla extract

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 dry mix.)

  2. Combine milk, oil and vanilla in a glass measuring cup.

  3. 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.

  4. 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.

  5. Variations Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.

  6. Blueberry: Fold 1 cup frozen blueberries into the batter.

  7. Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.

  8. Carb Servings: 2 starch, 1 very lean meat, 2 fat (mono) Carbohydrate Servings: 1/2 Nutrition Bonus: Calcium (24% daily value), Fiber (20% dv)


Send feedback