Power Pancakes

Estimated Reading Time 2 Minutes

Most kids adore pancakes – they’re a great vehicle for whole grains, protein-rich eggs and yogurt, and healthy fats such as canola or flax oil.


2 cups flour – try whole wheat, oat, barley,
buckwheat or a combination 500 ml
1/4 cup oat bran 60 ml
2 tbsp ground flaxseed 30 ml
2 tsp baking powder 10 ml
1 tsp cinnamon 5 ml
1/4 tsp salt 1 ml
1 1/2 cups milk or soy milk 185 ml
1/2 cup plain yogurt 125 ml
2 large eggs
2 tbsp canola or flax oil 30 ml
fresh or frozen berries or sliced bananas (optional)


1. In a large bowl, stir together flours, oat bran, flaxseed, baking powder, cinnamon and salt.

2. In a smaller bowl, whisk together the milk, yogurt, eggs and oil; add to the dry ingredients and stir just until combined.

3. Preheat a heavy skillet over medium heat and spray it with nonstick spray or drizzle with oil and rub it around the bottom with a paper towel. Ladle batter into the skillet and scatter the surface with berries or sliced banana.

4. Cook until bubbles begin to break on the surface (don’t wait until all the bubbles break through and the surface looks dry, or you won’t get any lift on the other side); flip with a thin spatula and cook for another minute, until the other side is golden, too.

5. Serve immediately, or keep warm in a 250°F oven while you cook the rest. Serve warm with maple syrup. Cool any leftovers and
refrigerate overnight or freeze for up to four months; rewarm in the toaster or microwave.

Makes about 10 pancakes.

PER PANCAKE (made with 1 cup whole wheat flour and 1 cup all purpose flour):

168 calories, 5.8 g fat (1.5 g saturated fat, 2.7 g monounsaturated fat, 1.7 g polyunsaturated fat), 6.6 g protein, 23 g carbohydrates, 46 mg cholesterol, 2.5 g fibre.

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