PANCAKES WITH GROUND FLAX / FLAX SEED
Puffy, fluffy, crispy! This is very loosely based off a "Reader's Quick Recipe" from May 2007's Bon Appetit magazine. I have also made this with 1 1/2 c. flour, 1/4 c. flax, 3 t. baking powder, & 1% milk. Slightly healthier; not as much raving from DH ;-)
Provided by DoubletheGarlic
Categories Breakfast
Time 40m
Yield 18 pancakes
Number Of Ingredients 11
Steps:
- Whisk first six ingredient in a large bowl.
- Whisk milk, eggs and vanilla in a medium bowl, then whisk in the butter.
- Stir milk mixture into the dry mixture.
- Add a generous amount of oil or butter to a large nonstick griddle over medium heat.
- Drop a 1/4 cup batter onto the hot griddle for each pancake.
- Cook until brown, approximately 2 minutes per side.
- Serve with syrup and butter -- enjoy!
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
EASY FLOURLESS BANANA FLAX PANCAKES
I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!
Provided by Kelly'sKitchen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
- Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.7 g, Cholesterol 193.6 mg, Fat 9.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 213.7 mg, Sugar 4.1 g
BLUEBERRY FLAX PANCAKES
Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.
Provided by Freckles
Categories Breakfast and Brunch Pancake Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Set a nonstick skillet over medium heat.
- In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
- Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 50.8 g, Cholesterol 94.2 mg, Fat 9.5 g, Fiber 4.7 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 790.7 mg, Sugar 7.1 g
LOW CARB PANCAKES (FLAX SEED)
This is a recipe from Curbingcarbs. It is a pretty good alternative to the real thing for those of us on a low carb diet. The texture is almost perfect.
Provided by Easy T
Categories Breakfast
Time 6m
Yield 6 Pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all the ingredients with a whisk. Batter should be a bit runny.
- Cook in a lightly greased skillet as you would any pancake recipe.
- Drop batter on surface in large spoonfulls.
- Cook until each side is lightly browned.
- Serve with butter and low carb store bought syrup.
Nutrition Facts : Calories 444.7, Fat 39.9, SaturatedFat 17.1, Cholesterol 260.6, Sodium 307.7, Carbohydrate 10.1, Fiber 7.7, Sugar 1.2, Protein 14.3
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