Breakfast

Flaxseed Pancake Mix

For the mix

2 cups whole-wheat flour

1 cup all-purpose flour

1 cup flax meal

2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon table salt

For the pancakes

2 tablespoons unsalted butter or vegetable oil

1 cup milk

1 large egg

1 1/2 cups flaxseed pancake mix

For the mix: In a medium bowl, whisk all the ingredients to blend. Transfer to a 1-quart glass bottle or canning jar and screw on the lid. Attach the recipe.

For the pancakes: Melt butter, in a small saucepan over medium heat until it is light brown in color and has a nutty aroma.

In a medium bowl, whisk the milk and egg. Add the pancake mix, then mix with a spoon, stirring just until the ingredients are combined. Stir in the browned butter or oil.

To make pancakes, heat a large nonstick skillet brushed with oil or coated with cooking spray over medium-high heat. Reduce the heat to medium and ladle in 1/8 to 1/4 cup portions of batter. Let the pancakes cook for 1 to 2 minutes, until small bubbles appear on the surface. Flip and cook for another 1 to 2 minutes, or until golden on the second side. Makes 6 large pancakes.

Source: Sara Moulton for the Associated Press

Per pancake: 200 calories, 80 calories from fat (40 percent of total calories), 9 g fat (3.5 g saturated, 0 trans fats), 45 mg cholesterol, 23 g carbohydrate, 4 g fiber, 3 g sugar, 7 g protein, 310 mg sodium.