Wholegrain pancakes with oats and flaxseed
Light and tasty pancakes, high in nutritional value.
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.)