Nutrition Spotlight
These pancakes are made with wholegrain cereals (wholewheat flour, oats) and seeds (flaxseed) which significantly add to the daily intake of fiber and promote gut health. Flaxseed is one of the few plant-based foods that is rich in omega-3 (n-3) fatty acids, commonly found in fatty fish. Just one serving of these pancakes fully covers our daily needs in omega-3 fatty acids (1.664g – 114%) and also contains 26% (0.084g) of our daily needs in tryptophan, the amino-acid needed for the production of serotonin, the substance that boosts our good mood.
Not only they look and taste good but they are also a comfort food, scientifically proven!
Wholegrain pancakes with oats and flaxseed
Recipe from Eleni@offadiet.com
Light and tasty pancakes, high in nutritional value.
Course Breakfast
Cuisine American
Categories Wholegrain
Total Time 30 minutes mins
Servings 6 medium pancakes
Calories 155 kcal
Equipment
- 2 Mixing bowls
- Whisk
- Pancake Pan
- Spatula
Ingredients
- ¾ cup wholegrain flour
- ¼ cup ground flaxseed
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cup buttermilk low fat
- 1 tbsp olive oil
- A little butter or olive oil for the pan
Instructions
- In a large mixing bowl, stir together the flour, flaxseed, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the egg and slowly add vanilla, buttermilk and olive oil. Whisk together until they are well mixed.
- Add the egg mixture to the flour mixture and stir until blended. Let the mixture stand for 15 minutes.
- Heat a small, non-stick pan on low heat and add a small piece of butter or a few drops of olive oil. You only need to do that once, before you add the first pancake.
- Add ⅓ cup of the mixture to the middle of the pan and let it spread evenly. Cook each pancake for about 2 minutes on each side.
- Serve warm with your favorite toppings. (Honey, maple syrup, chocolate spread, fresh fruit, nuts, etc.)