 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
|
Sweet without any added sugar and loaded with great brain-food ingredients. We use wild Alaskan blueberries - they're smaller and more tart than the commercially-grown ones. Ingredients:
1 c whole wheat flour (or 1/2 c whole, 1/2 c all purpose), plus a little to thicken if needed |
1 teaspoon baking soda |
1/2 teaspoon sea salt |
1/2 c flaxmeal |
1 large egg, lightly beaten |
1 cup well-shaken buttermilk, plus a little to thin if needed |
1 ripe banana, mashed |
1 c blueberries (ok if they're still frozen) |
oil for brushing griddle |
chopped walnuts, if you like |
Directions:
1. Sift together flour(s), baking soda, flaxmeal and salt.
2. In a separate bowl, beat egg, and mix with buttermilk and mashed banana until smooth.
3. Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil (just before you pour the batter).
4. Mix wet and dry ingredients together until smooth and thin or thicken to normal pancake batter consistency.
5. Gently stir in blueberries (and walnuts if using).
6. Pour 1/4 to 1/2 C batter per pancake onto griddle and cook, turning over once, until golden, about 2 minutes per batch.
7. Serve immediately.
|
|