Ingredients
-
-
1/2 cup golden flax seed, finely ground
-
1 1/2 cups whole wheat pastry flour
-
1 1/2 cups finely ground cornmeal (not corn grits or polenta)
-
1/2 cup quick-cooking rolled oats
-
1/2 cup nonfat dry milk powder
-
2 tablespoons maple sugar (or turbinado sugar or dark brown sugar -optional)
-
5 teaspoons baking powder
-
1 teaspoon baking soda
-
-
1 egg, lightly beaten
-
1 teaspoon sea salt
Instructions
- For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
- For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
- For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.