EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.
- 1 1/2 cups skim or 1% milk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups Healthy Pancake Mix (see recipe link above)
Companion recipe: Healthy Pancake Mix
Combine the milk, oil and vanilla in a glass measuring cup. Place the Healthy Pancake Mix in a large bowl and make a well in the center. 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 the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
272 calories; 13g total fat; 2g total saturated fat; 8mg cholesterol; 471mg sodium; 27g carbohydrates; 5g fiber; 12g 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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