With this mix on hand, you can enjoy homemade pancakes on busy weekday mornings. This is also a great item to pack on camping trips. Be sure to refrigerate or freeze the mix as flaxseed meal is highly perishable.
Make Ahead Tip: Refrigerate in an airtight container or ziplock bag for up to 1 month or freeze for up to 3 months.
- 2 1/2 cups whole-wheat flour
- 1 cup buttermilk powder (see Ingredient Notes)
- 5 tablespoons dried egg whites, such as Just Whites (see Ingredient Notes)
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup flaxseed meal (see Ingredient Notes)
- 1 cup nonfat dry milk
- 1/2 cup wheat bran or oat bran
- Ingredient Notes: Buttermilk powder, such as Saco Buttermilk Blend, is a useful substitute for fresh buttermilk. Look in the baking section or with the powdered milk in most supermarkets.
Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites. It is highly perishable, so store it in the refrigerator or freezer. To make your own flaxseed meal, grind 2/3 cup whole flaxseeds to yield 1 cup.
Companion recipe: Healthy Pancakes
Whisk the flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in the flaxseed meal, dry milk and bran. Store in an airtight container.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
485 calories; 10g total fat; 1g total saturated fat; 14mg cholesterol; 1331mg sodium; 71g carbohydrates; 15g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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