LOW CALORIE PANCAKE MIX RECIPES

Steps:

• Preheat skillet over medium/low heat, spray with 0-Calorie cooking spray.
• Mix flour, baking soda, and sugar in medium bowl, set aside.
• Beat together milk, eggs, and vanilla in another bowl. Fold mixture into dry ingredients, being careful not to overmix it. Then, stir in cinnamont.
• Using a 1/3 cup measuring cup, pour pancakes onto skillet. Cook until both sides are golden.

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.