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Categories:
whole wheat flour egg whites low-fat buttermilk sugar baking powder baking soda canola oil salt flax seed meal
Viewed: 27 - Published at: 5 years agoIngredients
- 1 14 cups whole wheat flour
- 3 tablespoons egg whites
- 1 14 cups low-fat buttermilk
- 14 cup granulated sugar
- 1 teaspoon baking powder (heaping)
- 1 teaspoon baking soda
- 14 cup canola oil
- 18 teaspoon salt
- 2 teaspoons flax seed meal (optional)
Method
- Preheat non-stick skillet over medium heat.
- Using whisk, combine all ingredients until smooth.
- Pour approximately 1/4 c batter into skillet (form 5 circle).
- When edges begin to bubble and lift from skillet (about 2 minutes), flip pancakes.
- Cook both sides until golden brown.
