Flaxseed pancakes

Not health food – just great pancakes. Won’t leave you with a lead-belly feeling like other pancakes do.

Ingredients

• 1 cup flour (I use whole wheat pastry flour)
• 1/4 cup flaxseed meal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk (can also use 1/2 milk, 1/2 plain yogurt – or see regular milk variation below)
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla (optional)

Additions

• chocolate chips
• fresh blueberries

Regular milk variation

• 1 1/4 cups milk (instead of buttermilk)
• 2 teaspoons baking powder (NO baking soda)

Directions

1. In a bowl mix flour, flaxseed meal, baking powder, baking soda and salt.
2. In a separate bowl mix buttermilk, maple syrup, egg and vanilla. (Buttermilk makes much thicker pancakes than the regular milk variation. The 1/2 milk, 1/2 plain yogurt variation is somewhere in between.)
3. Add wet ingredients to dry ingredients. Stir until combined but do not overmix.
4. Heat skillet on medium heat and add light coating of butter or oil to pan.
5. Using small ladle or 1/4 c measuring cup, pour pancake batter to form individual rounds. Turn heat to low.
6. Sprinkle chocolate chips or blueberries on top of pancakes if desired.
7. When bubbles start to appear on the surface of the batter, use spatula to flip pancake.
8. Cook until golden brown (watch carefully, as the second side cooks more quickly than the first).
9. Serve hot with maple syrup.

Serves 4.

Note

• Banana variation: add 1 mashed banana to batter (blueberries or chocolate chips are both great with this option).

Here’s the link back to Flaxseed pancakes, a weekend special.