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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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This is a shelf-stable pancake mix that you can mix up and keep in your cupboard. I made it as a substitute for Nutra-System pancakes since I don't like theirs and I wanted something healthier. If you can't find powdered egg whites at your store, you can order them from . If you're not concerned with calories, you can add a little extra melted butter or cooking oil to the batter for a smoother texture. (You just can't get this with a no-oil added mix.) Ingredients:
2 1/2 cups milk, buttermilk, dried |
5 cups whole wheat flour |
2 cups cake flour |
3 cups soy flour |
3 tbs baking powder |
1 1/2 tsp salt |
3/4 cup egg whites, dried |
Directions:
1. Take slightly less than 1/2 cup mix per serving. Add an equal amount of water. Stir just until dry ingredients are mixed and batter is still slightly lumpy. Let rest for about 1 minute while the batter thickens. Pour into pancakes, 2 per serving, onto a griddle sprayed with Pam and preheated to 350*. Turn as soon as bubbles stop coming to the top; the second side will take about half as long.
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