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
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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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