Whole Grain Pancakes
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We are featuring a breakfast recipe that could be a perfect idea for brunch with the family. Remember you can always top your pancakes with fresh berries and a light dusting of powdered sugar to make it feel indulgent!
Calories: 90 | Protein: 3g | Carbs: 15g | Total Fat: 2g | Fiber: 2g | Yield: 18 Servings
Ingredients:
1 3/4 c. whole wheat flour
1 1/2 Tbsp. baking powder
2 Tbsp. flax seed, milled
1/4 c. rolled oats
1 large egg
1/4 c. egg beaters
1 Tbsp. Canola oil
18 fl. oz. soy milk
3 Tbsp. honey (preferably dark honey)
Directions:
Mix dry ingredients together very well. Mix wet ingredients together very well. Mix the wet and dry ingredients until just combined. Let rest for 30 minutes in refrigerator. Pre-heat pan on medium heat and ladle 3 oz. of batter. Let cook until small bubbles start to form and edges dry. Flip and cool until brown on that side.