Protein Pancakes

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