By Sue Serves 4
Flax seed and ground walnuts make these pancakes full of fatty acids that are super brain food!
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- 1 cup all purpose flour
- ¼ cup flaxseed meal*
- ¼ cup finely ground walnuts (a coffee grinder works well)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups reduced-fat (2%) buttermilk
- ¼ cup pure maple syrup
- 1 large egg
- 1 tablespoon (or more) vegetable oil
- 1 × Additional pure maple syrup
- 1 × Special tools: squeeze bottle
You may also need:
Blender, Bowl, Plate, Skillet, Spoon, Whisk
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. Add more buttermilk or water to get a runnier texture than normal pancakes. Put batter in a squeeze bottle
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Decide what shape or image you are going to create and start by squeezing out the outline in the heated pan. Let the outline cook for a little while so it darkens slightly.
Fill in the blanks with the remaining batter and cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and voila the image appears. Continue to cook other side 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.
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