Welcome To The Skinny Center!

Opening Hours: Monday to Saturday - 9:00 a.m- 6:00 p.m. Contact: 281-630-1643

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:

  1. Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl.
  2. Stir in flaxseed meal, dry milk and bran. (Makes 6 cups dry mix.)
  3. Combine milk, oil and vanilla in a glass measuring cup.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.