One of my favorite recipes in the Eating Well book is for these pancakes. They taste nuttier and are a little heavier than a buttermilk pancake, but as far as “health food” goes, they are really good. I’ve tried other pre-made “healthy” pancake mixes & didn’t like them at all.
2 1/2 cups whole-wheat flour (I prefer whole wheat pastry or whole wheat white)
1 cup buttermilk powder (find in the baking section or near powdered milk)
5 TBSP dried egg whites (also in the baking aisle–“just whites” is the most common brand)
1/4 cup sugar or (Splenda granulated)
1 1/2 TBSP baking powder
2 tsp baking soda
1 tsp salt
1 cup flaxseed meal (found in health food stores, store in the freezer so fat doesn’t go rancid)
1 cup nonfat dry milk powder
1/2 cup wheat OR oat bran (find near the oatmeal in the cereal aisle)
Stir all items together. Place in a Ziploc freezer bag, write the following directions on the front, & freeze to use later.
To make the pancakes: (this makes 12ish, I usually do a half batch for the two of us)
2 cups of the pancake mix
1 1/2 cups milk
1/4 cup canola oil
1 tsp vanilla extract
Put dry mix in a bowl. Pour wet ingredients over top & whisk just until blended. Let stand for 5 minutes to thicken while dried products absorb liquid.
Coat a nonstick griddle or frying pan with cooking spray and place over medium heat. Pour 1/4 batter for each pancake. Cook about 2 minutes on each side.
Bananas, apples, blueberries, nuts, or chocolate chips can be folded into the batter to make flavor variations. Fruits & nuts should be about 1 cup (total) for the above recipe. Chocolate is suggested at 3 oz. of chips and/or 1/2 cup cocoa powder.
Place finished pancakes in a tea towel to keep warm without getting soggy.