Maple, Walnut & Flax Pancakes
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
12 pancakes
ingredients
- 1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour)
- 1⁄4 cup flax seed meal
- 1⁄4 cup finely chopped walnuts
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups reduced-fat buttermilk (can substitute 1/2 yogurt and 1/2 milk)
- 1⁄4 cup pure maple syrup
- 1 large egg
- 1 tablespoon vegetable oil (or more)
directions
- Whisk flour, flax seed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch.
- Transfer pancakes to plates. Serve with additional maple syrup or jam.
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Reviews
-
Made for breakfast this morning and everyone enjoyed them. I used the 1/2 cup whole wheat flour + 1/2 cup all purpose flour option. I used pecans in place of walnuts (personal preference). I added 1/2 t. ground cinnamon. While cooking I sprinkled a few extra chopped pecans on top of each pancake before flipping. Thank you for a great recipe!
Tweaks
-
Made for breakfast this morning and everyone enjoyed them. I used the 1/2 cup whole wheat flour + 1/2 cup all purpose flour option. I used pecans in place of walnuts (personal preference). I added 1/2 t. ground cinnamon. While cooking I sprinkled a few extra chopped pecans on top of each pancake before flipping. Thank you for a great recipe!
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