High Protein Pancake Mix
A pancake breakfast can be healthy! Use this pancake mix to make pancakes that are high in protein, and full of whole grains, healthy flax seeds, and more.
I used to make my pancakes with oil and a good amount of sugar, but after some experimentation I realized that those ingredients really are not necessary inside the pancakes when you put toppings on the pancakes anyway! So I came up with this pancake mix. It makes it easy enough to make pancakes even for busy mornings!
Mix 1 cup of pancake mix to 3/4 cup of water. Mix gently and JUST enough to wet all of the dry ingredients. If you overmix the batter, your pancakes can be tough, dense and/or gummy. You want fluffy panakes!
If the batter looks too thin, add a touch more of the mix. If it looks too thick, add a touch more water.
Cook on a lightly oiled pan (nonstick or cast iron pans work best) over medium heat. Cook one side until the edges are just barely starting to lose their shine and there are several bubbles around the surface. Flip carefully (the done side should be lightly browned) and cook the other side until it is also lightly browned. If you cook the first side too long before flipping, your pancake won't rise as high, but it will still be delicious!
Optional: If you prefer a more traditional tasting pancake, you can add 1 or 2 tablespoons of sweetener to the batch and/or substitute 2 tablespoons of oil in place of part of the water.
500g tub of pancake mix, enough to make 4 batches
whole wheat atta flour, chickpea flour, ground flaxseed, organic soymilk powder, baking powder, himalayan salt
*NOTE* If you cannot have soy, this pancake mix can be custom made without the soymilk powder. Then instead of mixing with water, you will mix with the nondairy milk of your choice. Just let me know in the notes when you order that you would like it without soymilk powder, or send me an email or facebook message.