Maple Walnut Flax Pancakes Recipes

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MAPLE, WALNUT, AND FLAXSEED PANCAKES

Categories     Egg     Nut     Breakfast     Brunch     Christmas     Low Fat     Quick & Easy     New Year's Day     Walnut     Fall     Winter     Healthy     Maple Syrup     Bon Appétit

Yield Makes about 12

Number Of Ingredients 11



Maple, Walnut, and Flaxseed Pancakes image

Steps:

  • Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  • Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
  • *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder

1 cup all purpose flour
1/4 cup flaxseed meal*
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

MAPLE, WALNUT, AND FLAXSEED PANCAKES

Bon Appetit, January 2004 - http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/wholesomewintermeals/recipes/food/views/Maple-Walnut-and-Flaxseed-Pancakes-109072

Provided by ellie3763

Categories     Breakfast

Time 45m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 9



Maple, Walnut, and Flaxseed Pancakes image

Steps:

  • Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend.
  • Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl.
  • Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  • Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes.
  • Transfer pancakes to plates. Serve with additional maple syrup.

Nutrition Facts : Calories 179.3, Fat 6.2, SaturatedFat 0.8, Cholesterol 31, Sodium 404.8, Carbohydrate 27.1, Fiber 2.2, Sugar 8.2, Protein 4.8

1 cup all-purpose flour
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg

MAPLE, WALNUT & FLAX PANCAKES

A delicious, healthy, moist, nutty, and filling pancake recipe from "Bon Appétit Magazine" (Jan. 2004). You can tweak this recipe to your preferences, it's very forgiving. You can add some cinnamon to the batter, throw in some blueberries, mash in a banana, or substitute wheat germ or oats for the flax seed meal. If you don't have buttermilk, you can use the yogurt & milk substitution, soymilk, or about a tablespoon of vinegar to regular milk and let it sit for 5 minutes and use that.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 10



Maple, Walnut & Flax Pancakes image

Steps:

  • Whisk flour, flax seed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  • Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch.
  • Transfer pancakes to plates. Serve with additional maple syrup or jam.

Nutrition Facts : Calories 100.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 17.6, Sodium 202.1, Carbohydrate 13.6, Fiber 1.1, Sugar 4.2, Protein 2.4

1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour)
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk (can substitute 1/2 yogurt and 1/2 milk)
1/4 cup pure maple syrup
1 large egg
1 tablespoon vegetable oil (or more)

MAPLE WALNUT CAKES

Provided by Sandra Lee

Categories     dessert

Time 1h27m

Yield 12 cakes

Number Of Ingredients 11



Maple Walnut Cakes image

Steps:

  • Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  • In a large bowl, measure out 2 cups of baking mix, and set aside.
  • In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.
  • Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve.

2 cups baking mix
1 egg
1/2 cup maple syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
1/4 cup heavy cream
12 walnut halves, for garnish

MAPLE WALNUT PANCAKES

Make and share this Maple Walnut Pancakes recipe from Food.com.

Provided by Debbwl

Categories     Breakfast

Time 20m

Yield 8-10 pancakes

Number Of Ingredients 9



Maple Walnut Pancakes image

Steps:

  • Preheat non-stick pan sprayed with over medium heat.
  • Mix all dry ingredients together in a medium bowl.
  • In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
  • For each pancake pour about a 1/4 cup of batter onto a hot pan.
  • Cook on first side until bubbles that form begin to pop and edges look dry.
  • With a spatula, turn and cook until second side is rich golden brown.
  • Serve with additional maple syrup.

Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2

1 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup walnuts, finely chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour milk, made using 1% milk
1/4 cup pure maple syrup
1 egg

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