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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) white whole wheat flour (such as king arthur) |
6 tablespoon(s) buttermilk powder (such as saco) |
1/4 cup(s) ground flaxseed |
1 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) ground cinnamon |
pinch of salt |
1 omega-3 enriched egg |
1 1/2 cup(s) water |
2 tablespoon(s) canola oil |
Directions:
1. Combine the flour, buttermilk powder, flaxseed, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir to mix in another mixing bowl. Beat the egg with a fork or whisk. Whisk in the water and oil. Add the flour mixture. Whisk just until combined. Do not beat. Allow to sit for 5 minutes.
2. Heat a griddle over medium-high heat. Turn off the heat and coat the griddle with cooking spray. Turn the heat back on to medium-high. Ladle 1/4 cup of the batter onto the griddle to make each pancake. Cook for 1 to 2 minutes or until the bottoms are browned and bubbles form on the top, adjusting the heat as needed. Flip and cook for about 2 minutes or until cooked through. Reduce the heat if the bottoms are browning too fast. Repeat until all the pancakes are cooked. Serve right away or place on a rack to cool for freezing.
3. Recipe Notes
4. To freeze the pancakes, place each pancake between squares of waxed paper. Store in a resealable plastic freezer bag or plastic freezer container for up to 3 months.
5. Nutritional Factsper serving
6. CALORIES 86.9 CAL
7. FAT 4.1 G
8. SATURATED FAT 0.5 G
9. SODIUM 193.8 MG
10. CARBOHYDRATES 9.7 G
11. TOTAL SUGARS 1.7 G
12. DIETARY FIBER 1.8 G
13. PROTEIN 3.5 G
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