Combine the flour, buttermilk powder, flaxseed, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir to mix in another mixing bowl. Beat the egg with a fork or whisk. Whisk in the water and oil. Add the flour mixture. Whisk just until combined. Do not beat. Allow to sit for 5 minutes.

Heat a griddle over medium-high heat. Turn off the heat and coat the griddle with cooking spray. Turn the heat back on to medium-high. Ladle 1/4 cup of the batter onto the griddle to make each pancake. Cook for 1 to 2 minutes or until the bottoms are browned and bubbles form on the top, adjusting the heat as needed. Flip and cook for about 2 minutes or until cooked through. Reduce the heat if the bottoms are browning too fast. Repeat until all the pancakes are cooked. Serve right away or place on a rack to cool for freezing.

Recipe Notes

To freeze the pancakes, place each pancake between squares of waxed paper. Store in a resealable plastic freezer bag or plastic freezer container for up to 3 months.

Nutritional Factsper serving

CALORIES 86.9 CAL

FAT 4.1 G

SATURATED FAT 0.5 G

SODIUM 193.8 MG

CARBOHYDRATES 9.7 G

TOTAL SUGARS 1.7 G

DIETARY FIBER 1.8 G

PROTEIN 3.5 G