Stack of Whole Wheat Pancakes with Butter and Maple Syrup?>

Toasted Wheat and Flaxseed Pancake Mix

by Berkeley Wellness  

The dry mix recipe makes a total of 5 cups, enough for four batches of 8 pancakes.


  • ½ cup flaxseeds
  • 1½ cups whole-wheat flour
  • 1½ cups brown rice flour
  • ½ cup toasted wheat germ
  • ½ cup nonfat dry milk powder
  • 2 tablespoons maple sugar or light brown sugar
  • 5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


1. In a mini-food processor, coffee mill, or spice grinder, finely grind the flaxseeds.

2. In a large bowl, whisk together the wholewheat flour, brown rice flour, wheat germ, dry milk powder, maple sugar, baking powder, baking soda, salt, and ground flaxseeds. Store the mix in the refrigerator or freezer.

3. To make a batch of 8 pancakes: Scoop out 1¼ cup of pancake mix and place it in a large bowl. Make a well in the center of the mix and stir in 1 egg yolk, ¾ cup cold water, and 2 teaspoons mild olive oil. Beat 2 egg whites until stiff peaks form, and fold the beaten egg whites into the batter. For each pancake, use a generous ¼ cup of batter. (For a quicker version, you can omit the whipping of the egg whites and just stir 1 whole egg and 1 egg white into the pancake mix.)

Makes 32 pancakes.

Nutrition per pancake (note that you are likely to eat more than one pancake): 80 calories, 2g total fat (0g saturated), 2g dietary fiber, 13g carbohydrate, 4g protein, 160mg sodium.

A good source of: omega-3 fatty acids, selenium.

Also see Buckwheat and Currant Pancake Mix.