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1
Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.
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2
Stir in flaxseed meal, dry milk and bran.
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3
Mix together milk, oil and vanilla in a small bowl.
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4
Put 2 cups pancake mix in a large bowl.
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5
(Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months)
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6
Make a well in the center of the dry ingredients mix.
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7
Stir in the milk mixture until just blended, do not overmix.
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8
(The batter will be quite thin, but will thicken up as it stands.)
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9
Allow to stand for 5 minutes.
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10
Coat a nonstick skillet or griddle with cooking spray over medium heat.
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11
Stir the batter again before filling the muffin cups.
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12
Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.
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13
Turn over and cook until golden brown, about 2 to 3 minutes longer.
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14
Adjust heat for even browning if needed.
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15
Serve with fresh berries and maple syrup.
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16
For more flavors:
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17
Chocolate-Chocolate Chip Pancakes:
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18
Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
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19
Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.
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20
Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.
