Maple, Walnut & Flax Pancakes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious, healthy, moist, nutty, and filling pancake recipe from Bon Appétit Magazine (Jan. 2004). You can tweak this recipe to your preferences, it's very forgiving. You can add some cinnamon to the batter, throw in some blueberries, mash in a banana, or substitute wheat germ or oats for the flax seed meal. If you don't have buttermilk, you can use the yogurt & milk substitution, soymilk, or about a tablespoon of vinegar to regular milk and let it sit for 5 minutes and use that. 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:
1. 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.
2. 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.
3. Transfer pancakes to plates. Serve with additional maple syrup or jam.
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