*Serves 4 

Per Serving(3 pancakes): Calories 68, Protein 7g, Total Fat 1g, Carbs 8g,

Ingredients: 

• 2 cups FlapJacked Buttermilk Pancake & Baking Mix

• 1 1/3 cups water

• 1 tsp vanilla extracts

• Food dye

• Top with Walden Farms syrups or fruit spreads

Instructions: 

• In a large bowl, whisk FlapJacked mix, water and vanilla until combined. Divide batter into 6 small mixing bowls.

• Stir a few drops of food dye into each bowl and continue adding drops until a vibrant color is achieved. Repeat until you have red, orange, yellow, green, blue and purple.

• Heat a nonstick frying pan or griddle over medium-low heat. Pour roughly 2 tablespoons of batter per pancake. Cook until the bubbles begin to pop.

• Flip and cook for an additional 45-60 seconds.

• Remove from pan and repeat until all the colors have been used. Stack the pancakes in the color order of a rainbow and enjoy!

*Serves 4

Per Serving: Calories 235, Protein 17g, Total Fat 10g, Carbs 15g, Fiber 2.5g

Ingredients: 

• 1 cup Buttermilk FlapJacked Protein Pancake & Baking Mix

• 3 eggs

• 2/3 cup Fair Life 2% milk

• 1 tbsp splenda

• ¼ tsp salt

• ½ tsp vanilla extract

• 2 tbsp butter

• Walden Farms Fruit Spread/Syrup

Instructions: 

• Pre-heat oven to 425˚and set cast iron skillet inside to warm up.

• Combine pancake mix, eggs, milk, splenda, salt, vanilla in a blender. 

• Blend until combined, creating a smooth and thin batter.

• Take iron skillet out of oven. Add butter, allowing to melt and coat the skillet. 

• Once coated, pour batter into skillet and put back into the oven. Bake for 18-25 minutes or until the edges are golden and puffed, and the center is cooked through. 

• Top to your hearts desire, top with your favorite Walden Farms Fruit Spread or Syrup.

Vanilla Blueberry Pancakes

Recipe makes approximately 4 pancakes.  

Per Recipe: Calories 249, Protein 37g, Total Fat 3g, Carbohydrates 21g, Fiber 1g.

Ingredients: 

• 1 Packet CarbEssentials Vanilla Pudding/Shake Mix

• 1 Packet HealthyWeight Golden Delicious Pancake Mix

• 1/8 Teaspoon Cinnamon

• 1/4 Cup Egg Whites

• 1/3 Cup Fresh or Frozen Blueberries

• I Cup Water

Instructions: 

• In a mixing bowl, combine the pudding and pancake mixes; add egg whites, blueberries (thaw first if frozen) and water; stir until combined.

• Coat a pan with nonstick cooking spray and place over medium-high heat.

• Spoon 1/4 of the batter into pan, cook until slightly browned then flip to cook the other side. Repeat with rest of batter.

• Enjoy with Walden Farms Calorie Free Pancake Syrup