When we were in Ohio last weekend, my uncle made us some amazing healthy pancakes. Inspired by this, I made up these hearty pancakes, filled with more black raspberries, ground flax seed, walnuts and whole wheat flour. This may be my favorite pancake recipe yet. —SavvyJulie
whole wheat flour
whole wheat pastry flour
ground flax seed
1 1/2 teaspoons
black raspberries (may substitute small red raspberries)
In a medium mixing bowl, whisk together the flours, flax seed, sugar, baking powder and salt.
Add the vanilla, canola oil and milk, stirring until completely mixed together.
Fold in the raspberries and walnuts.
Preheat a greased skillet or griddle over medium heat. When a drop of water sizzles when it is flicked onto the skillet, you are ready to make some pancakes.
Pour about 1/2 cup of batter onto the skillet and allow to cook for 2-3 minutes. When the edges are set, flip the pancake and cook for another minute or two until both sides of the pancake are browned. Remove to a plate to partially cool, and repeat with the rest of the batter.