Who doesn’t love a hot pancake for breakfast, or even lunch or dinner for that matter? I’m a big fan, but I steer clear of the common white fluff variety. I feel as though ‘normal’ pancakes don’t have any real consistency – you just chew ’em and they vanish! It makes me quite sad, and my waistline is not the happiest camper either when I nosh on this all-American breakfast staple.
But multi grain + flax seed = a much better version. A lot of people have an aversion to anything that contains ‘flax seed’ because it sounds disgustingly nutritious and not at all tasty. *BEEP*, wrong answer! These pan cakes are crunchy and have a nut-like flavor, are heavier and therefore more filling, and have a lot more valuable nutritional content.
How I make mine: 1/3 cup pancake mix, 1/3 cup skim milk,
1/2 an egg (both white and yolk) 1 tsp olive oil. This makes one medium pancake. I cook them on the pan using PAM no-calorie spray, and eat them with sugar free grape jam (better than syrup!)
So simple to make, tasty, filling and nutritious. A perfect low calorie breakfast that’ll keep your tummy tank full till lunch!