DIARY OF A RUNNER
wakeuphealthy:

Whole Wheat Pancakes

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.

Serves: 6  Prep: 10min Cook: 4min Total: 14min

1 cup white whole wheat flour (such as king arthur) or whole wheat pastry flour
6 tablespoons buttermilk powder (such as saco)
1/4 cup ground flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
1 omega-3-enriched egg
1 1/2 cups water
2 tablespoons canola oil



DIRECTIONS
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.
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.

NUTRITIONAL FACTS PER SERVING
CALORIES86.9 CALFAT4.1 GSATURATED FAT0.5 GSODIUM193.8 MGCARBOHYDRATES9.7 GTOTAL SUGARS1.7 GDIETARY FIBER1.8 GPROTEIN3.5 G

Read more: http://www.prevention.com/food/healthy-eating-tips/power-breakfasts-energy/whole-wheat-pancakes#ixzz1wJru5kLn

wakeuphealthy:

Whole Wheat Pancakes

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.

Serves: 6  Prep: 10min Cook: 4min Total: 14min
DIRECTIONS
  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.
  3. NUTRITIONAL FACTS PER SERVING
    CALORIES86.9 CALFAT4.1 GSATURATED FAT0.5 GSODIUM193.8 MGCARBOHYDRATES9.7 GTOTAL SUGARS1.7 GDIETARY FIBER1.8 GPROTEIN3.5 G


Read more: http://www.prevention.com/food/healthy-eating-tips/power-breakfasts-energy/whole-wheat-pancakes#ixzz1wJru5kLn

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