Healthy Pancakes

Ingredients:
2 1/2 cups whole-wheat flour
1 cup buttermilk powder, (see Note)
5 tablespoons dried egg whites, such as Just Whites (see Note)
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal, (see Note)
1 cup nonfat dry milk
1/2 cup wheat bran, or oat bran
1 1/2 cups nonfat milk
1/4 cup canola oil
1 teaspoon vanilla extract

Directions:
Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. (Makes 6 cups dry mix.)

Combine milk, oil and vanilla in a glass measuring cup.
Place 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months.) Make a well in the center of the pancake mix. Whisk in the milk mixture until just blended; do not overmix. (The batter will seem quite thin, but will thicken up as it stands.) Let stand for 5 minutes.

Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Whisk the batter. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 minutes. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning.

Variations Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter. Blueberry: Fold 1 cup frozen blueberries into the batter. Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.

http://www.eatingwell.com/recipes/healthy_pancakes.html