Whole Wheat and Ground Flax Pancakes

Makes 2 servings of 2 pancakes each

  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 2 packets Splenda
  • 1 Tbs ground flax seeds
  • 1/3 cup plus 2 Tbs Almond Breeze
  • 2 Tbs fat free Plain Chobani Greek yogurt
  • 1 egg white
  • 1 tsp vanilla extract
  1. Stir the dry ingredients together in a mixing bowl.
  2. Blend the wet ingredients together in a separate, small bowl. (I use a measuring cup)
  3. Preheat your skillet or griddle and coat with a non-stick spray.
  4. Add the wet ingredients to the dry and blend... do not overmix.
  5. Ladle the batter into the pan with a 1/4-cup measure.
  6. Let cook about 2 to 2-1/2 minutes. The edges should be dry and the middle still shiny but showing bubbles from underneath.
  7. Flip the pancake and cook the same amount of time on the other side.
  8. Remove to a plate and keep warm while you repeat the process to make 3 more pancakes.
  9. Place 2 pancakes on each plate and serve with your favorite syrup or toppings.