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Easy High-Fiber Pancakes

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"This short stack was made with 1/3 cup scoops. Top pancakes with butter, maple syrup, and/or powdered sugar. If storing in the freezer, cut pancake-sized sheets of waxed paper or parchment paper to separate. Store pancakes in a freezer bag."
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Ingredients

20 m servings 281 cals
Original recipe yields 6 servings (6 pancakes)

Directions

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  1. Whisk baking mix, bran meal, sugar, flax seeds, chia seeds, and baking powder in a large bowl until well mixed.
  2. Whisk milk, eggs, oil, and vanilla extract in a separate bowl until well combined.
  3. Make a well in the center of the baking mix mixture; add egg mixture 1 tablespoon at a time, whisking well after each addition, until batter takes 1 to 2 seconds to fall off the whisk.
  4. Heat a griddle over medium-high heat. Grease with butter. Drop batter by large spoonfuls onto the griddle about 4 inches apart and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • As pancakes finish, transfer to a baking sheet in the oven to keep warm.

Nutrition Facts


Per Serving: 281 calories; 14.9 g fat; 32.7 g carbohydrates; 6.9 g protein; 70 mg cholesterol; 594 mg sodium. Full nutrition

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