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| Pancakes with fresh raspberries and whipped cream |
2.5 c. HDMB - Pancake & Biscuit Mix
1.5 c. nonfat milk
1 Tbsp flax seed, ground
3 Tbsp water
Preheat skillet.
Mix flax and water in a small bowl and set aside. Combine pancake mix and milk until consistency is smooth. Add flax mix and combine thoroughly.
Spray skillet lightly with spray oil. Pour 1/4 c. of the batter onto the hot skillet. When edges of pancakes are dry, and bubbles popped do not fill in with wet batter, flip the pancake. Cook for 2-3 more minutes.
Serve hot.
Serves 4 (3, 1/4 c. pancake)
Per serving
Calories - 271.5
Carbohydrates - 46.5g
Sugars - 5.9g
Fiber - 4.9g
Fat - 2.4g
Saturated Fat - 0.4g
Cholesterol - 165.9mg
Protein - 16.7g
Sodium - 395.6mg
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