Healthy Breakfasts For All-Day Energy

Whole Wheat Pancakes

Morning meals to help you lose weight, balance blood sugar, and feel fuller longer

Whole wheat flour and omega-3 enriched eggs turn pancakes from a forbidden decadence to a healthy diet staple. Cinnamon and flaxseed provide a sweet, comforting flavor and texture.

PREP TIME: 10 minutes
TOTAL TIME: 14 minutes
SERVINGS: 6

1 c white whole wheat flour or whole wheat pastry flour
6 Tbsp buttermilk powder
¼ c ground flaxseed
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
Pinch of salt
1 omega-3-enriched egg
1½ cups water
2 Tbsp canola oil

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 ¼ cup of the batter onto the griddle to make each pancake.

3. 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.

NUTRITION (per serving) 87 cal, 4 g pro, 10 g carb, 2 g fiber, 4.1 g fat, 0.5 g sat fat, 194 mg sodium