March 21, 2016

  • 1/3 cupHealthworks Flaxseeds
  • 1-1/2 cups white whole wheat flour
  • 2/3 cup wheat bran
  • 2 tbsp maple syrup, brown rice syrup, or agave nectar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 2 cups plain or vanilla nondairy milk (you can certainly use regular milk, too)
  • Vegetable oil for cooking
  • optional: fresh fruit & maple syrup for toppings

  1. In medium bowl, whisk the flour, bran, flaxseed, baking soda, and salt. Add soy milk and stir until thoroughly combined.
  2. Lightly brush a large nonstick with oil. Heat over medium heat until hot but not smoking.
  3. Pour 1/4 cup batter per pancake onto griddle. Cook 3-4 minutes until bubbles appear and pop on surface. Flip pancakes, then turn off heat and let pancakes continue to cook in pan 2-3 minutes longer until pancakes are cooked through. Transfer to a plate to keep warm. 
  4. Repeat with remaining batter, oiling skillet each time. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. 
  5. Serve pancakes warm with fruit and maple syrup or agave nectar.

*Makes about 1 dozen medium pancakes


Via Power Hungry

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