Monday, May 26, 2008

Flax seed whole wheat pancakes

YIELD: 15 - 17 pancakes
POINTS: 19 (entire batch, 17 if using EggBeaters)

1 cup whole wheat flour (8 pts)
2 teaspoons baking soda (0 pts)
1/2 teaspoon salt (0 pts)
3 packets Splenda (0 pts)
6 tablespoons flax seed meal (3 pts)
1 tablespoon oil (1 pts)
1 1/2 cups buttermilk (3 pts)
2 large eggs (4 pts)

1. Combine dry ingredients.
2. Combine wet ingredients.
3. Mix wet into dry until completely incorporated. DO NOT OVER MIX.
4. Set aside.
5. Heat griddle/skillet until water droplets will bead over cooking surface.
6. Laddle 1/4 cup of batter onto hot surface.
7. Cook until edges are firm and bubbles appear.
8. Flip. Cook 1-2 minutes.

Flax seed will make the pancakes brown very quickly. Also, I found that the heat may not need to be quite as high as for regular pancakes.

Something else I learned, these babies do NOT need syrup. A little apple butter or honey or some other sweet spread will go much better than the cloying sweetness of syrup. Don't get me wrong, I like syrup; but not with these pancakes.

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