Healthy Pancake Mix
Recipe from EatingWell

With this whole-grain 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.



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Servings: 18
Yield: 6 cups pancake mix
Prep Time: 20 mins
Total Time: 20 mins
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Ingredients
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    2 1/2  cups 
    whole-wheat flour
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    1   cup 
    buttermilk powder, (see Note)
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    5   tablespoons 
    dried egg whites, such as Just Whites (see Note)
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    1/4  cup 
    sugar
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    1 1/2  tablespoons 
    baking powder
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    2   teaspoons 
    baking soda
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    1   teaspoon 
    salt
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    1   cup 
    flaxseed meal, (see Note)
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    1   cup 
    nonfat dry milk
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    1/2  cup 
    wheat bran, or oat bran

Directions
1.
Whisk flour, 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:
2.
Combine 1 1/2 cups nonfat milk, 1/4 cup canola oil and 1 teaspoon vanilla extract in a glass measuring cup.
3.
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.
4.
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.
Tips:

1.
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.
2.
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.
3.
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.
4.
MAKE AHEAD TIP: Refrigerate the dry mix in an airtight container for up to 1 month or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 13, chol. (mg) 8, sat. fat (g) 2, carb. (g) 27, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 12, sodium (mg) 471, Potassium (mg) 336, calcium (mg) 242, Starch () 2, Very Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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