My family LOVES pancakes, so when we started eating healthier, our pancake mix was the first item we revised. If you’re starting out in your healthier eating quest, you may want to use half white flour and half whole-wheat flour.
2 cups whole-wheat flour (my favorite is Wheat Montana Prairie Gold)
¼ cup cornmeal
¼ cup soy protein powder
1 Tbs. baking powder
1 tsp. salt
1 Tbs. brown sugar
2 Tbs. ground flax seeds
Mix the dry ingredients together and then add 2 ½ cups water—you may need slightly more. The batter should be on the thin side. Cook on a preheated skillet or non-stick frying pan (you’ll want to use a paper towel to spread a small amount of oil on the pan between pancakes).
Makes 8-10 large (5-6 inch diameter) pancakes.
If you’d like to know why I wanted to cook healthier for my family, read my Healthy (er) Choices Manifesto.