Flaxseed Oatmeal Pancakes Food

FLAXSEED OATMEAL PANCAKES

Flaxseed Oatmeal Pancakes image

I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste. -Sharon Hansen, Pontiac, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 pancakes.

Number Of Ingredients 12

Ingredients

1/3 cup whole wheat flour
3 tablespoons quick-cooking oats
1 tablespoon flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
Dash salt
1 large egg, separated, room temperature
1/2 cup buttermilk
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract

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

PANCAKES WITH GROUND FLAX / FLAX SEED

Pancakes With Ground Flax / Flax Seed image

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

Ingredients

1 3/4 cups unbleached all-purpose flour
1/4 cup ground flax seeds
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
oil (for frying) or butter (for frying)

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!

PUMPKIN OATMEAL-FLAX PANCAKES

Pumpkin Oatmeal-Flax Pancakes image

These are hearty-yet-fluffy, melt-in-your-mouth pancakes. They are perfect for cool, fall morning, and hearty enough for downright cold winter days. Eat 'em for breakfast, or dinner. Enjoy!

Provided by RichFoods

Categories Breakfast

Time 45m

Yield 24 pancakes, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups whole wheat flour
3/4 cup oats
1/4 cup cold milled flax seed
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
3 cups milk
3/4 cup egg substitute
1/4 cup plain yogurt, greek-style
1 (15 ounce) can pumpkin puree

Steps:

In a large mixing bowl, combine dry ingredients only.
In a medium mixing bowl, combine wet ingredients, mix thoroughly.
Pour wet ingredients into dry ingredients. Stir until just combined; don't overmix.
Set aside.
Heat griddle to 350 degrees, or heat frying pan on stovetop.
Ladle pancakes onto griddle or fry pan.
Cook approximately 3 minutes on first side, then flip; cook approximately 2 minutes on second side.

Nutrition Facts : Calories 303.7, Fat 7.7, SaturatedFat 2.8, Cholesterol 13.8, Sodium 794.6, Carbohydrate 49, Fiber 6.9, Sugar 8.4, Protein 13.5

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