, 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 pancake mix. To make pancakes:
Combine 1 1/2 cups nonfat milk, 1/4 cup canola oil
and 1 teaspoon vanilla extract 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. Makes 6 servings, 2 pancakes each.
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 markets.
Dried egg whites are convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
You can find flaxseed meal in the natural-foods section of large supermarkets. You can also start with whole flaxseeds: Grind 23 cup whole flaxseeds to yield 1 cup.
MAKE AHEAD TIP: Refrigerate the dry mix in an airtight container for up to 1 month or freeze for up to 3 months.
Fat, total (g)
sat. fat (g)
Monounsaturated fat (g)
Lean Meat ()
Percent Daily Values are based on a 2,000 calorie diet