Whole Wheat Pancakes - 9.7g Carbs, 1.8g Fiber, 1.7g Sugar
From: The Diabetes DTour Diet
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 min
Cook Time: 4 min
Total Time: 14 min
Serves: 6
1 cup white whole wheat flour (such as king Arthur) OR
whole wheat pastry flour
6 Tbsp buttermilk powder (such as saco)
1/4 cup ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
Pinch of salt
1 omega-3-enriched egg
1 1/2 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
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.
Recipe Notes:
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.
Serves: 6
Nutrition per Serving:
86.9 Calories, 4.1g Fat, 0.5g Saturated Fat, 19.9mg Cholesterol,
193.8mg Sodium, 9.7g Carbs, 1.8g Dietary Fiber, 1.7g Total Sugars,
3.5g Protein
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