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Whole Grain Pancakes with Chia and Flaxseeds
Serves 4
Time 35 min
Jump-start your morning with these seed-packed pancakes. Top with a light drizzle of warm maple syrup and plenty of fresh fruit. Check out our waffle version of this recipe.
Special Diets:
Ingredients
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/4 cup low-fat buttermilk
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds
- 1 tablespoon flaxseeds
- 2 tablespoons plus 2 teaspoons coconut oil, melted and cooled, divided
- 2 tablespoons maple syrup
Method
In a large bowl, whisk together flour, baking powder and salt.
In a separate medium bowl, whisk together buttermilk, egg, 2 tablespoons of the coconut oil, maple syrup, vanilla, chia seeds and flaxseeds until blended.
Pour buttermilk mixture into flour mixture, and stir until evenly mixed.
Oil a cast-iron griddle or large nonstick skillet with remaining coconut oil and heat over medium heat until hot.
For each pancake, ladle about 1/4 cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown.
Flip and cook 3 to 4 minutes longer, until pancakes are cooked through.
Nutritional Info:
Per serving: 2 pancakes, 270 calories (100 from fat), 11g total fat, 7g saturated fat, 50mg cholesterol, 370mg sodium, 35g carbohydrates (5g dietary fiber, 11g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/4 cup low-fat buttermilk
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon chia seeds
- 1 tablespoon flaxseeds
- 2 tablespoons plus 2 teaspoons coconut oil, melted and cooled, divided
- 2 tablespoons maple syrup