Whole Wheat Pancakes

Raw

1 cup whole wheat flour

1/ 4 cups millet flour 1/2 cup barley flour
• 2 tbsp flaxseed meal
• 1/ 4 cups oatmeal
• 1 1/2 tablespoons baking powder
• 3 tbsp honey

1 tbsp oil )

• 2 1/4 cups soy milk

3 large egg whites, beat up

Directions

In a large bowl, mix the dry ingredients together.

In a separate bowl, combine the wet ingredients – honey, oil, soy milk and beaten egg whites. Add egg mixture to dry ingredients. Stir until just combined. Let the batter rest in the refrigerator for 30 minutes.

Place the baking sheet in the oven and heat to 225 F. Put the frying pan on medium heat. Use a spoon or spoon to pour about 1/4 cup of the batter into the pan to make a pancake. Cook until small bubbles form and the edges start to look dry. Flip and cook until the second side is browned. Transfer pancakes to a baking sheet to keep warm. Repeat the above steps with the remaining batter.

Sprinkle the pancakes with fresh fruit or a pinch of powdered sugar.

Nutritional analysis per serving

Serving Size: 2 Pancakes

)Total Carbohydrates 30 g
• Dietary Fiber

4g

• Sodium 168 mg
• Saturated Fat

1 g

• Total Fat

4 g

Trans fat 0 g

• Cholesterol

0 mgProtein

6 g

Monounsaturated fat

2g

Calories 180

Add sugar 6 Grams

Total Sugars 6 g