Healthy(Er) Whole-Wheat and Flax Pancakes

My family mandates that we have these every weekend. They are hearty and delicious and at least healthier than most panckakes.

• Ready In: 30 mins
• Serves: 3
• Yields: 8 Pancakes

Ingredients

• 1⁄2 cup  unbleached all-purpose flour
• 1⁄4 cup  plus 2 tablespoons whole wheat flour
• 2  tablespoons  milled golden flax seeds
• 1  tablespoon baking powder
• 1  tablespoon raw sugar
• 1⁄2 teaspoon salt
• 1⁄8-1⁄4 teaspoon ground cinnamon
• 1  cup nonfat milk
• 1  egg, beaten
• 2  tablespoons butter, melted
• 1⁄8 teaspoon vanilla extract
• 1⁄8 teaspoon  almond extract

Directions

1. Mix all dry ingredients in a large bowl.
2. Mix wet ingredients separately.
3. Pour liquids into dry ingredients and stir to mix. Try to stir as little as possible - just until there are no visible dry ingredients. You need to leave some lumps.
4. Let pancake batter rest for about five minutes. Meanwhile heat griddle to 350F or non-stick pan to medium heat.
5. Spray pan with non-stick spray, if desired and ladle 1/4 of batter onto cooking service at a time.
6. When batter starts to bubble, flip over and cook for an additional minute or two.
7. Optional: These pancakes are also excellent with walnuts or chocolate chips. Just add them to the top of the batter immediately after you ladle it onto the cooking surface.