Whole grains add texture and flavor to any recipe, and flaxseed contains heart-healthy omega-3s. Cook your flaxjacks over moderate heat so they don’t burn; the flaxseed makes them brown more quickly. Serve hot with Strawberry Fruit Spread or low-calorie syrup.
1 cup whole wheat flour
1⁄2 cup stone-ground cornmeal
2 tablespoons wheat bran or oat bran
2 tablespoons flaxseed meal (see note)
2 teaspoons baking powder
1⁄2 teaspoon salt
2 large egg whites
1 3⁄4 cups fat-free or 1% milk
2 tablespoons olive oil or canola oil
1⁄2 teaspoon pure vanilla extract
In a large mixing bowl, combine the flour, cornmeal, bran, flaxseed meal, baking powder, and salt. Set aside. In a small mixing bowl or blender, whisk together the egg whites, milk, oil, and vanilla until smooth. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and stir just until combined. Allow the batter to stand for about 30 minutes or overnight in the refrigerator. Add more milk, if needed, to obtain batter the consistency of thick cream.
Heat a nonstick griddle or nonstick skillet (coated with cooking spray if necessary) to medium heat. For each flaxjack, pour a scant 1⁄4 cup of batter onto the griddle. Cook until the flaxjacks are puffed and dry around the edges. Turn and cook the other side until golden brown.
Note: If you can’t find flaxseed meal, you can grind whole flaxseeds yourself in a spice grinder or clean coffee grinder. Grind to the consistency of cornmeal. Four teaspoons of whole flaxseeds yield approximately 2 tablespoons of flaxseed meal.
Makes 8 servings of 2 (4'') flaxjacks
Per serving: 160 calories, 6 g protein, 23 g carbohydrates, 5 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 320 mg sodium
Reprinted from: The Biggest Loser Simple Swaps © 2009 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc. and Reveille LLC. Courtesy of Rodale, Inc.