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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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With this 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. Ingredients:
makes 6 cups, enough for 3 batches of pancake |
2 1/2 cups whole-wheat flour |
1 cup buttermilk powder (see ingredient notes) |
5 tablespoons dried egg whites, such as just whites (see ingredient notes) |
1/4 cup sugar |
1 1/2 tablespoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup flaxseed meal (see ingredient notes) |
1 cup nonfat dry milk |
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. Store in an airtight container.
2. TIP: Ingredient 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 supermarkets.
3. Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.
4. You can find flaxseed meal at some natural-foods markets or mail-order it. It is highly perishable, so store it in the refrigerator or freezer. To make your own flaxseed meal, grind 2/3 cup whole flaxseeds to yield 1 cup.
5. MAKE AHEAD TIP: Refrigerate in an airtight container or ziplock bag for up to 1 month or freeze for up to 3 months.
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