Use this pancake mix to make pancakes that are high in protein, and full of whole grains, healthy flax seeds, and more.
Mix 1 cup of pancake mix to 3/4 cup of water. Mix gently and JUST enough to wet all of the dry ingredients. If you overmix the batter, your pancakes can be tough, dense and/or gummy. You want fluffy panakes!
If the batter looks too thin, add a touch more of the mix. If it looks too thick, add a touch more water.
Cook on a lightly oiled pan (nonstick or cast iron pans work best) over medium heat. Cook one side until the edges are just barely starting to lose their shine and there are several bubbles around the surface. Flip carefully (the done side should be lightly browned) and cook the other side until it is also lightly browned. If you cook the first side too long before flipping, your pancake won't rise as high, but it will still be delicious!
Optional: If you prefer a more traditional tasting pancake, you can add 1 or 2 tablespoons of sweetener to the batch and/or substitute 2 tablespoons of oil in place of part of the water.
500g tub of pancake mix, enough to make 4 batches
whole wheat atta flour, chickpea flour, ground flaxseed, organic soymilk powder, baking powder, himalayan salt