Maple, Walnut, and Flaxseed Pancakes
(from rosie’s recipe box)
Flax seed Sold at natural foods stores and some supermarkets. Makes 12 pancakes.
Source: epicurious.com
Categories: breakfast, not tried
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup flaxseed 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 (2%) buttermilk
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tablespoon (or more) vegetable oil
- Additional pure maple syrup
Directions
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Whisk flour, flaxseed 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.