Breakfast is said to be one of the most important meals of the day, and I think I like that idea. I don’t know about you, but breakfast is definitely my favorite meal and in my eyes can be eaten anytime of the day. These pancakes have an unbelievable fluffy texture and the addition of flax makes me feel a little less guilty about eating them.
I used thawed frozen blueberries in these and I left my flaxseeds whole. If you would prefer a more traditional texture grind the flaxseeds for a few minutes. Also, the key to pancakes is to not over mix, so the batter should have some lumps. I found this recipe in the October Issue of Everyday Food.
Blueberry- Flax Buttermilk Pancakes
1 1/2 c. all purpose flour
1/4 c. flaxseed (ground if you don’t like the texture)
2 Tbsp. sugar (I like all natural cane sugar)
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/5 tsp. salt
1 1/2 c. low fat buttermilk
1 egg lightly beaten
1 T. butter, melted
1 c. blueberries, fresh or frozen
maple syrup for serving
In large bowl, whisk together flour, flaxseeds, sugar, baking powder, baking soda, and salt. Add butter milk, egg, and butter. Mix gently until just moistened (I always use a fork, grandma taught and approved). Fold in Blueberries.
Lightly coat a nonstick skillet with butter or baking spray and heat over medium. Getting the heat just right for pancakes is tricky so don’t be discouraged if the first one is not perfect. Drop batter by 1/4c. fulls and cook until you see bubbles bursting on the top. This will take a couple of minutes. Flip pancakes and cook until golden brown, another 2-5 minutes. Repeat with remaining pancakes, you may need to wipe and re-coat pan or turn the heat down a little.
Serve with maple syrup and Enjoy!