Food > Recipe Directory > Courses/Meal Type > Breakfast > Flaxseed and Blueberry Pancakes
Flaxseed and Blueberry Pancakes Recipe
Flaxseed and Blueberry Pancakes
Ingredients
- 1-1/4 cups (300 mL) whole wheat flour
- 3/4 cups (175 mL) ground flaxseed
- 1 tbsp (15 mL) ground cinnamon
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1-3/4 cups (425 mL) skim milk
- 1 egg
- 1 tsp (5 mL) pure vanilla extract
- 3/4 cups (175 mL) 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.
Flip and cook for about 2 minutes or until golden and cooked through. As pancakes are done, transfer to a warm oven 200F (100C) until all pancakes are cooked.
Makes 12 pancakes or 4 servings.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 383 |
| Fat (total) | 13 g |
| Carbohydrate | 54 g |
| Protein | 17 g |
| Fibre | 11 g |
| Sodium | 280 mg |
| Niacin | Excellent source |
| Folate | Excellent source |
| Calcium | Excellent source |
| Iron | Excellent source |
| Thiamin | Good source |
| Riboflavin | Good source |
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