Pancakes for breakfast have always been a weekend comfort food in our home.
I love making these as they’re light, healthy and just perfectly delicious. Feel free to pour a little maple syrup, agave nectar or even some honey on top. Oh, and don’t forget to top them off with your favourite fresh fruit!
- 2 cups Bobs Red Mill 10 Grain Pancake Waffle Mix
- 2 1/2 cups Skim Milk
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 2 Tbsp Avocado Oil
- 1/2 cup Wheat Germ
- 1/4 cup Ground Flax
- 1 tsp Cinnamon
- In a large bowl, mix together all the dry ingredients.
- Make a well in the center and pour in the milk, eggs, vanilla and oil; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour small amounts of the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Recipe Yields: 20 Delicious Pancakes
PureSense Health Clients:
1 Pancake = 1 Starch