- 2 1/2 cups whole-wheat flour
- 1 cup buttermilk powder, (see Note)
- 5 tablespoon dried egg whites, such as Just Whites (see Note)
- 1/4 cup sugar
- 1 1/2 tablespoon 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
- 1 1/2 cups nonfat milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
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.)
Combine milk, oil and vanilla 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.
Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
Blueberry: Fold 1 cup frozen blueberries into the batter.
Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.
- Serving: Per serving
- Calories: 272
- Carbohydrates: 27g
- Fat: 13g
- Protein: 12g
- Dietary Fiber: 5g
- Saturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 8mg
- Potassium: 336mg
- Sodium: 471mg
- Exchanges: 2 starch, 1 very lean meat, 2 fat (mono)
- Carbohydrate Servings: 1/2