Not health food – just great pancakes. Won’t leave you with a lead-belly feeling like other pancakes do.
- 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)
- chocolate chips
- fresh blueberries
Regular milk variation
- 1 1/4 cups milk (instead of buttermilk)
- 2 teaspoons baking powder (NO baking soda)
- In a bowl mix flour, flaxseed meal, baking powder, baking soda and salt.
- 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.)
- Add wet ingredients to dry ingredients. Stir until combined but do not overmix.
- Heat skillet on medium heat and add light coating of butter or oil to pan.
- Using small ladle or 1/4 c measuring cup, pour pancake batter to form individual rounds. Turn heat to low.
- Sprinkle chocolate chips or blueberries on top of pancakes if desired.
- When bubbles start to appear on the surface of the batter, use spatula to flip pancake.
- Cook until golden brown (watch carefully, as the second side cooks more quickly than the first).
- Serve hot with maple syrup.
Here’s the link back to Flaxseed pancakes, a weekend special.