Ingredients
1- 1/4c whole wheat flour
3/4c ground flaxseed
1tbsp ground cinnamon
1tbsp granulated sugar
1tbsp baking powder
1 -3/4c skim milk
1 egg
1tsp vanilla extract
3/4c fresh or frozen blueberries
Preparation
Mix whole wheat flour with ground flaxseed, cinnamon, sugar, and the baking powder in a large bowl. Set aside. Whisk skim milk with egg and vanilla in a medium bowl.
Pour milk mixture into the flour mixture and stir until well combined. Stir in the blueberries.
Heat a large non-stick pan over medium-high heat. Lightly spray with canola oil. Drop spoonfuls of the batter into the heated pan and cook until tiny bubbles appear on the top of each pancake, from 2 to 3 minutes.
Makes 12 pancakes or 4 servings.
Nutritional information
Per serving: 383 cal, 13 g fat, 54 g carb, 17 g protein, 11 g fibre, 280 mg sodium. Excellent source niacin, folate, calcium, iron. Good source thiamin, riboflavin.
Cast iron skillet, big plastic flipper, Large red mixing bowl, meduim red mixing bowl, measuring cups, and a whisk.
These are BY FAR the best smelling pancakes you will ever make!! These are MUCH healthier than other pancakes because of the flaxseeds, whole wheat flour and blueberries. (I also used an omega-3 egg)
Well, despite the awesome smell and health benefits, they dissapointed me. Im just not that big a fan of whole wheat flour.
Ok. I have the flour bug situation under control. I went out and purchased some nifty air tight containers for the flour, which are working nicely. So no bugs in the pancakes this time. Instead of ground flaxseed I had to use whole flaxseeds because thats what I had and didnt know how/was too lazy to ground them myself. If you try these pancakes, you will want to ground them or you will be spitting flaxseeds for the rest of the day. Personally, I like wild blueberries better than store bought ones or even ones you get at a local farm market. They just taste better when youve climbed a mountain to get them!
I wouldnt make them again.
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