Brunch

Whole Wheat Nutrient Dense Pancakes is for Breakfast.

Whole Wheat Nutrient Dense Pancakes takes 15 minutes to prepare.

Whole Wheat Nutrient Dense Pancakes takes 25 minutes to cook.

Whole Wheat Nutrient Dense Pancakes makes 35 servings.

The ingredients for Whole Wheat Nutrient Dense Pancakes are:

4 cups Whole Wheat pancake mix, dry
1.75 cups Old Fashioned Quaker Oatmeal- Plain-dry
4 scoops 100% Whey Protein Powder - 1 scoop (26 grams)
4 tbsp *Flax Seed Meal (ground flax)
4 tbsp Kretschmer Wheat Germ (2 Tbsp)
1 tbsp Cinnamon, ground

3 cups 2% reduced fat milk
4 tbsp vegetable oil
4 eggs, xtra large
2-4 oz Mott's Applesauce, Natural (unsweetened)
2-3 cups water

1/4 cup almonds, slivered or chopped walnuts
2 cups frozen, unsweetened blueberries (if you thaw them, be sure to drain them) or fresh blueberries

Here is how you make Whole Wheat Nutrient Dense Pancakes:

This made 35 pancakes using a 1/4 cup of batter for each.Add all the dry ingredients to a large mixing bowl. Whole wheat pancake mix, protein powder, oats, ground flax seed meal, wheat germ, cinnamon. Mix together.Add liquid ingredients to bowl. Applesauce, milk, eggs, oil and 1 c water. Stir slowly into dry ingredients until moistened. Then add additional water until mixture is of a more liquid consistency but not runny. If you've made pancakes before, you are looking for that type of consistency. The extra ingredients I've added here require more liquid to get right consistency. I did add all 2 cups of water to get it right, but you may want to add a bit more.Then, stir in almonds. Add in blueberries and stir minimally just to get the blueberries throughout the batter (I left mine frozen=if you thaw them don't forget to drain them). You will have some blue streaks throughout but you don't want to stir so much that the entire batter is blue.Drop by 1/4 cup full onto hot griddle or non-stick pan. Cook until top had bubbles. Turn and finish cooking until brown. I use a rubber spatula for this but so the batter doesn't stick to spatula, spray with some Pam's baking spray. Enjoy with a bit of agave nectar. I used 1/2 tsp-1 tsp for each pancake (calories not included in serving calories). 2 pancakes filled me right up.Serving Size:?One 4 1/2 inch pancake

The nutritional information for Whole Wheat Nutrient Dense Pancakes is:

• Servings Per Recipe: 35
• Amount Per Serving
• Calories: 126.8

• Total Fat: 4.5 g
• Cholesterol: 37.3 mg
• Sodium: 27.9 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 2.9 g
• Protein: 6.5 g