Author Notes
These are not only the the best tasting pancakes I’ve ever had, but also the healthiest, and I’ve tasted way more than my fair share of pancakes. —Cookhacker
Ingredients
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1 cup
Bob’s Red Mill Organic Whole Grain High Fiber Hot Cereal with Flaxseed, ground
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1 teaspoon
baking powder
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1 tablespoon
Flax seed, ground
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1/4 cup
Walnuts, chopped (almonds can be substituted)
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10
Dates, chopped
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1 teaspoon
Cinnamon (optional)
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1/2 cup
Milk
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3 tablespoons
Water
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1 tablespoon
Canola or Vegetable Oil (to grease the pan)
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Blueberries, Strawberries
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2
Large Eggs, separate whites and yolks
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1/4 cup
Golden Raisins
Directions
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Grind the Hot Cereal for about 20-30 seconds until it reaches a flour-like consistency, then grind the flaxseed and set both aside (a coffee grinder works really well).
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Beat the 2 egg whites for about 1-2 minutes until they form stiff peaks and set aside
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Whisk together the milk and egg yolks in a medium bowl
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Combine the ground cereal, baking powder, ground flaxseed, nuts, dates and raisins
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Add the dry mixture to the milk/egg yolk mixture and stir well to combine
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Stir in the ground cinnamon
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Gently fold in beaten egg whites
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If needed, stir in up to 3 tablespoons water to achieve a good pancake batter-like consistency
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Heat a lightly oiled griddle or frying pan over medium high heat until a drop of water skitters across the pan. Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake.
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Cook until golden brown on both sides and serve topped with your favorite fruit (I prefer blueberries and strawberries), real maple syrup and a dollop of vanilla yogurt!
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