|1-1/2 cups||whole wheat flour|
|1-1/2 cups||brown rice flour|
|1/2 cup||toasted wheat germ|
|1/2 cup||buttermilk powder|
|2 tbsp||maple sugar or light brown sugar|
|4 tsp||baking powder|
|1 tsp||baking soda|
In a mini-food processor or spice grinder, finely grind flaxseeds. In large bowl, whisk together whole wheat flour, brown rice flour, wheat germ, buttermilk powder, sugar, baking powder, baking soda, salt and ground flaxseeds.
To make 8 pancakes, scoop out 2 cups of mix into a medium bowl. Make a well in the center and stir in a mixture or 2 large eggs and 1 cup cold water. For each pancake, use a generous 1/4 cup of batter.
Refrigerate until ready to use.
Nutrition Information Per Pancake: 158 calories, 3.9g total fat, 0.8g saturated fat, 3.9g dietary fiber, 54mg cholesterol, 306mg sodium.