Virginia's whole wheat, flax pancakes

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Nutritional Info
  • 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

View full nutritional breakdown of Virginia's whole wheat, flax pancakes calories by ingredient
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Number of Servings: 22


    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)


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 the
other 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 pancakes

Number of Servings: 22
1 WW point for one pancake
1 WW point for two pancakes
3 WW points for three pancakes
4 WW points for four pancakes

Number of Servings: 22

Recipe submitted by SparkPeople user AFRICAPARISH.

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