Maple Walnut Flax Pancakes Food

MAPLE WALNUT PANCAKES

Maple Walnut Pancakes image

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

Ingredients

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

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

MAPLE, WALNUT, AND FLAXSEED PANCAKES

Maple, Walnut, and Flaxseed Pancakes image

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

Ingredients

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

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

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