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Author Notes: 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
- 1/2 cup whole wheat flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup ground flax seed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon canola oil
- 1 cup low-fat milk
- 1/2 cup walnuts
- 3/4 cup black raspberries (may substitute small red raspberries)
- Chop the walnuts into a coarse meal.
- 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.
- Serve topped with syrup or preserves.
- This recipe was entered in the contest for Your Best Raspberries