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
Ingredients
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1/2 cup
whole wheat flour
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1/2 cup
whole wheat pastry flour
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1/4 cup
ground flax seed
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1/4 cup
granulated sugar
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1 teaspoon
baking powder
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1 pinch
salt
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1 1/2 teaspoons
vanilla extract
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1 tablespoon
canola oil
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1 cup
low-fat milk
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1/2 cup
walnuts
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3/4 cup
black raspberries (may substitute small red raspberries)
Directions
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Chop the walnuts into a coarse meal.
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In a medium mixing bowl, whisk together the flours, flax seed, sugar, baking powder and salt.
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Add the vanilla, canola oil and milk, stirring until completely mixed together.
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Fold in the raspberries and walnuts.
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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.
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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.
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Serve topped with syrup or preserves.
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