Whole Wheat Flax Blueberry Pancakes
|April 3, 2010||Posted by Lauren under Breakfast, HOTR Eats|
This morning, like most Saturday mornings growing up, we started the day with a family pancake breakfast. For as long as I can remember, this has been our “tradition”. When we were small, my Dad would plop us down on the counter, pull out our trusty box of Bisquick, and let us help whip up a batch of our favorite breakfast food. Although the pancake mix has changed to more hearty varieties over the years, until recently, we had never actually made them from scratch. There seemed to be some unspoken belief that the dry mix contained some sort of “magic” ingredient that helped the pancakes come out perfect and fluffy every time.
Fortunately (as you may already know), this couldn’t be further from the truth. Making pancakes from scratch is super easy, using common ingredients you probably already have in the house. You don’t even need milk or eggs if you don’t have them (or want a vegan version) – you can make a great tasting pancake with water, a little extra baking powder, and a flax egg substitute, another super easy thing to make. For one egg, simmer 1 TBS flax seeds in 3 TBS water until a thick, gooey, egg-like consistency forms, or about 5-minutes. I’ve also done this using ground flax. Just whisk the flax with water in a 3:1 ratio and let it sit for about 5-minutes (no need to cook).
My favorite pancakes are made with whole wheat flour and flax. These two simple ingredients add such a great flavor to the pancakes (and lots of nutrition to keep you full!). There are many ways to make these, and you can mix up the recipe by using buttermilk, substituting applesauce for the oil, or playing around with your proportions of whole wheat to white flour. When doing so, however, it’s important to remember that whole wheat flour is denser than regular white flour, so the pancakes will not rise the same if you only use the whole wheat. I’ve had the most success when I’ve used them both in a 1:1 ratio, but I’ve also heard that whole wheat pastry flour works pretty well.
Whole Wheat Flax Blueberry Pancakes
The basic recipe that I use is below. This has been adapted from several different sources (that I can no longer remember!) and tends to vary a bit from time to time. Also (as a disclaimer), I’m not a very precise cook, and would prefer to just dump and mix when I can get away without measuring. But for those logical people out there who actually like to trust that your food is going to come out okay when you make something, here are the ingredients.
This recipe will make 8 – 10 pancakes, depending on their size and easily serves 2 very hungry people, or 3ish with a “normal” appetite.
- 1/2 c unbleached white flour
- 1/2 c whole wheat flour
- 1/4 c ground flax seeds (though you could add more or less, depending on taste)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 TBS sugar
- 1/4 tsp salt (optional)
- 3/4 c milk of choice (I’ve made with regular and soy)
- 1 TBS oil
- 1 large egg
- 1 tsp vanilla
- 1/2 c washed fresh or frozen (drained) blueberries
Making pancakes pretty much just consists of pouring and mixing. But, to be a little more specific…you first preheat your griddle to 350 degrees. Next, whisk together all the dry ingredients (including the flax).
Then add in the liquids, whisking until a relatively smooth batter is formed. You can add in more or less milk, depending on how thick you would like the pancakes. I usually add it in slowly until I have a batter that is thin enough to pour without being too runny to hold it’s shape on the griddle. Add the blueberries last, folding in gently.
Place on greased griddle and cook for a few minutes, until the edges of the pancakes firm up a little and you see little bubbles form around the edge.
And serve with warm pure maple syrup. Delish!
For a great twist on just plain maple syrup, mix with a little bit of plain Greek yogurt (with yogurt to syrup in a 2:1 ratio). This will cut down the sugar and create a great-tasting, thicker maple flavored topping. I also love topping pancakes with a little bit of nut butter (peanut butter or almond butter) mixed with a little maple syrup.
Enjoy! Oh, and if anyone tries these and has any suggestions for improvements, please let me know!! I’m always looking for ways to tweak this.
Have a wonderful Easter!