 Whole wheat pancakes with flax
This is a modified recipe of a whole wheat pancake recipe I found on allrecipes.com They are so filling, one or two pancakes are enough to keep your tummy full all morning! They fluff up when cooking and are a little 'meatier' than white flour pancakes. They are more flavorful too, my 3 year old nephew ate two of them with just a drizzle of syrup! I know many of us eat whole grains and many are looking to eat more flax, so I thought I would share. If you need nutritional info or the original link, I have all the extra info on my recipe blog.
Ingredients
1 c whole wheat flour
2/3 c all-purpose flour
1/3 c rolled oats (I used quick cooking oats)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c flax seeds, ground
1 c skim yogurt, plain ( to reduce the fat I used no fat sour cream)
1 1/2 cups 2% milk
2 large eggs
Directions
In a large bowl, mix together first 7 ingredients. In a smaller bowl, Combine the yogurt, milk, and eggs. Make a well in the center of the dry ingredients and add wet mixture. Stir until just combined. If you stir too much they will be tougher. Pour 1/4 cup of batter onto a non-stick griddle or skillet, heated to optimal pancake cooking temperature. (When a drop of water 'dances' on the surface, without quickly evaporating) Cook until starts to bubble, and flip, making sure pancake heats through before taking off griddle. These pancakes will be darker than white flour pancakes. Recipe makes 10 pancakes. A serving is 2 pancakes.
Number of Servings: 5
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