Breakfast

Virginia's whole wheat, flax pancakes is for Breakfast.

Virginia's whole wheat, flax pancakes takes several minutes to prepare.

Virginia's whole wheat, flax pancakes takes several minutes to cook.

Virginia's whole wheat, flax pancakes makes 22 servings.

The ingredients for Virginia's whole wheat, flax pancakes are:

1 cup oat flour
1 1/2 cups whole wheat flour
1/2 cup Fiber One cereal, ground into a flour
1 packet stevia
3 1/2 TBSP ground flax seed
1 TBSP non-aluminum baking powder
1.5 tsp. salt
2+/- cups unsweetened almond milk (add as much as you want to get the thickness of batter you like)

Here is how you make Virginia's whole wheat, flax pancakes:

Adapted from "Adrienne's whole wheat, flax pancakes"Mix all your dry ingredients together with a whisk. Add the milk and stir until combined ---use a woodeen spoon if possible--(you won't get all the lumps out and that's okay) drop on a hot, non-stick skillet (I use an electric counter top skillet) and let cook for a few minutes until you see bubbles around the edges. Flip and cook on theother side until done all the way through 1-2 min. longer. Enjoy! We serve ours with natural peanut butter and syrup! Gives us a bit more protien to make it through the busy mornings. You could also "flash freeze" them and pop them in the toaster on week-day mornings. To flash freeze: lay them on a cookie sheet and place in a freezer for 30 min, or so, until they begin to freeze, then place in a freezer zip-lock bag and store in your freezer. They shouldn't stick together because of the flash-freezing. Enjoy!servings approx. 22 four inch pancakesNumber of Servings: 221 WW point for one pancake1 WW point for two pancakes3 WW points for three pancakes4 WW points for four pancakesNumber of Servings: 22Recipe submitted by SparkPeople user AFRICAPARISH.

The nutritional information for Virginia's whole wheat, flax pancakes is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 52.5

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 202.9 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.5 g
• Protein: 2.0 g