I am constantly looking for new ways to boost the nutrition in my recipes. These whole wheat pancakes are already healthier than the traditional style, but the addition of hemp, flax and chia seeds adds a powerful protein punch. A sprinkle of powdered sugar at the end instead of syrup is a simple way to add a little sweetness without making the pancakes soggy.

• Ingredients
• 3 cups whole wheat pancake mix
• 3 eggs
• 3 cups milk
• 1/2 cup hemp hearts
• 1/2 cup chia seeds
• 1/2 cup ground flax
• 2 cups strawberries, sliced
• 1/2 cup powdered sugar

Directions:

Combine the pancake mix with the eggs, milk, hemp, flax and chia. Heat a griddle or pan to medium-high. Using a ladle and working in 1/2 cup portions, spoon the mixture onto the pan. When it starts to bubble on one side (approx 2 minutes) flip over and cook the other side for 1-2 more minutes. Remove from the pan and keep warm. Repeat until all the mix is used. Stack pancakes with strawberries in between each layer and finish with a sprinkle of powdered sugar.