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Toasted Wheat & Flaxseed Pancake Mix
Buttermilk powder is available in many food markets, but if you can't find it, substitute dry milk powder, omit the baking soda and increase the baking powder to 5 teaspoons. The recipe makes a total of 5 cups, enough for four batches of 8 pancakes.
  • 1/2 cup flaxseeds
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups brown rice flour
  • 1/2 cup toasted wheat germ
  • 1/2 cup buttermilk powder
  • 2 tablespoons maple sugar or light brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

1. In a mini food processor or spice grinder, finely grind flaxseeds.

2. In large bowl, whisk together whole wheat flour, brown rice flour, wheat germ, buttermilk powder, sugar, baking powder, baking soda, salt, and ground flaxseeds. Refrigerate until ready to use.

To make 8 pancakes: Scoop out 1-1/4 cups of pancake mix and place it in a large bowl. Make a well in the center of the mix and stir in 1 egg yolk and 3/4 cup cold water. Beat 2 egg whites until stiff peaks form, and fold the beaten egg whites into the batter. For each pancake, use a generous 1/4 cup of batter. For a quicker version, you can omit the whipping of the egg whites and just stir 1 whole egg and 1 egg white into the pancake mix. The resulting pancakes will be flatter; and the yield will be about 7 pancakes.)


Nutritional Information
Per pancake: 81 calories, 2g total fat (.4g saturated), 27mg cholesterol, 2g dietary fiber (.2g soluble), 13g carbohydrate, 4g protein, 160mg sodium.
Good source of: omega-3 fatty acids, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
32 pancakes

Prep Time
15