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Categories:
whole wheat flour buttermilk powder egg whites sugar baking powder baking soda salt ground flax milk powder bran milk canola oil vanilla
Viewed: 89 - Published at: 2 years agoIngredients
- 2 1/2 cups whole wheat flour
- 1 cup buttermilk powder
- 5 tablespoons egg whites dried
- 4 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup ground flax seed
- 1 cup milk powder, prefer nonfat
- 1/2 cup bran or oat bran
- 1 1/2 cups milk low-fat or nonfat
- 4 tablespoons canola oil
- 1 teaspoon vanilla extract
Method
- Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.
- Stir in flaxseed meal, dry milk and bran.
- Mix together milk, oil and vanilla in a small bowl.
- Put 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 dry ingredients mix.
- Stir in the milk mixture until just blended, do not overmix.
- (The batter will be quite thin, but will thicken up as it stands.)
- Allow to stand for 5 minutes.
- Coat a nonstick skillet or griddle with cooking spray over medium heat.
- Stir the batter again before filling the muffin cups.
- Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.
- Turn over and cook until golden brown, about 2 to 3 minutes longer.
- Adjust heat for even browning if needed.
- Serve with fresh berries and maple syrup.
- For more flavors:
- Chocolate-Chocolate Chip Pancakes:
- Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
- Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.
- Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.
