HEALTHY PANCAKE MIX RECIPE | 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.
Provided by EatingWell Test Kitchen
Categories Healthy Buttermilk Pancakes Recipes
Total Time 20 minutes
Number Of Ingredients 10
Steps:
- 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 one batch of 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.
Nutrition Facts : Calories 497 calories, CarbohydrateContent 74.6 g, CholesterolContent 12 mg, FatContent 11.9 g, FiberContent 13.9 g, ProteinContent 27 g, SaturatedFatContent 1.4 g, SodiumContent 1331.5 mg, SugarContent 23.1 g
HEALTHY PANCAKES - THE BEST EASY HEALTHY PANCAKE RECIPE!
These Healthy Pancakes are the best! I've tested this recipe time and again and it's our go-to healthy pancake recipe. The pancakes are light and fluffy and have delicious flavor.
Provided by Kristine
Categories Breakfast
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 14
Number Of Ingredients 10
Steps:
- Melt the butter and set it aside to cool slightly.
- In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt.
- In a medium bowl, combine the eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in the melted butter.
- Pour the wet ingredients into the dry and whisk until just incorporated. It's ok if a few lumps remain; try not to over-mix. The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.
- Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.
Nutrition Facts : ServingSize 1 pancake, Calories 108 kcal, CarbohydrateContent 17 g, ProteinContent 4 g, FatContent 3 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 30 mg, SodiumContent 141 mg, FiberContent 2 g, SugarContent 4 g
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