Friday, January 6, 2012

Whole Wheat and Flax Blueberry Pancakes

Some mornings, resisting the siren song of the snooze button is more than my sleepy will-power can manage. On those days, I motivate myself with the thought of the breakfast I'll be able to cook (and eat!) if I get up on time.  This recipe makes a healthy breakfast, equally suited to a sleepy Monday as a late-start Saturday. Although dragging out measuring cups on a weekday may seem taxing, I make these in the time it takes to brew the coffee. Simple and satisfying, these pancakes get me started on the right foot.

Whole Wheat Blueberry Pancakes 2

Whole Wheat and Flax Blueberry Pancakes
Yield: 4 pancakes, enough to serve 2 people

1/2 cup whole wheat flour
2 tbsp flax meal (ground flax seeds)
1 tsp baking powder
1 tsp honey
pinch salt
2 whole eggs
1/2 cup milk or almond milk
1/2 cup frozen wild blueberries

1. Preheat a skillet over medium heat.
2. Combine flour, flax, baking powder, and salt in a bowl; stir. In a separate bowl, whisk together eggs, milk, and honey. Add the wet ingredients to the dry ingredients and stir until just combined. Gently stir in the blueberries.
3. Spray the skillet with cooking spray. Add 1/4 cup batter to the pan, shaking a bit to spread if needed.  Cook for a minute or two, until the underside is browned, then flip and cook until done. Repeat with remaining batter.
4. Enjoy, topped with a bit of butter and maple syrup.

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