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Add a photoServings: 1
Ingredients
- 2Â 1/2 c. unbleached all-purpose flour
- 1 c. whole-wheat flour
- 1/2 c. flaxseed flour
- 1/2 c. yellow cornmeal
- 1/3 c. sugar
- 2 Tbsp. baking pwdr
- 1 tsp baking soda
- 3 tsp salt
Directions
- MAKES 4 2/3 C. DAIRY-FREE
- For a low-stress, high-fiber meal in min, keep a supply of this pancake mix on hand. It will keep in the refrigerator up to I month or possibly in the freezer up to 3 months.
- In large bowl, stir together all ingredients. Divide into thirds (about 1 2/3 c. each) and seal in zipper-lock bags. Store in refrigerator or possibly freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 1689 | |
| Calories from Fat 38 | 2% |
| Total Fat 4.49g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15798mg | 658% |
| Potassium 458mg | 13% |
| Total Carbs 368.05g | 98% |
| Dietary Fiber 11.6g | 39% |
| Sugars 68.77g | 46% |
| Protein 38.05g | 61% |
