I tried for years to find a pancake recipe that my whole family would love. I’ve probably tried two dozen different blends and types of recipes. Unfortunately, I ended up with a lot of uneaten pancakes. Ideally, half of us would eat them and the other half would reach for the cereal box. If I add too much whole wheat flour, oatmeal or flax, my kids object to the surface. If I don’t add whole grains and only use white flour, I object to the lack of nutritional value. ULTIMATELY! I’m glad this recipe did. Everyone ate it and everyone loved it! To all of you who don’t have time in the morning to prepare a hearty and nutritious breakfast, this could be your answer. The best part about this recipe is that you can mix up the dry ingredients over the weekend and store them in an airtight container. During the week, just add an egg, milk and natural products and you can have an amazing quick breakfast that will keep you strained during our busy mornings.
Flapjack Dough
4 cups promote use unbleached flour
2 cups whole wheat flour
½ cup flaxseed meal
2/3 cup granulated sugar
2 tablespoons baking powder
1 tsp baking soda
for every 1 cup of mix, add:
1 huge egg
¾ cup skim milk
½ cup blueberries
each cup of mix makes 6 pancakes (3 parts)
Nourishment (standard portion)
calories – 197
saturated fat – .7 grams
sodium – 230mg
strands – 3.2g
protein – 8g
