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
1. Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. (Makes 6 cups dry mix.) 2. Combine milk, oil and vanilla in a glass measuring cup. 3. 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.) 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.
4. 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. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning.