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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 5.9 g
  • Cholesterol: 3.0 mg
  • Sodium: 346.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Flax and Whole Wheat Pancakes calories by ingredient
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Flax and Whole Wheat Pancakes

Submitted by: VAHSEBA

Introduction

Nutty and full of great flavor. My husband loves these plan without syrup but I love a little syrup with them. Full of fiber and very filling. Nutty and full of great flavor. My husband loves these plan without syrup but I love a little syrup with them. Full of fiber and very filling.
Number of Servings: 16

Ingredients

    1 1/2 cups old-fashioned oatmeal
    1 1/2 cups whole wheat flour
    1/4 cup whole flax seeds
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1 1/2 cups sour milk (2%) or buttermilk
    1 cup milk (2 %)
    1/4 cup vegetable oil
    1 egg
    1/2 cup sugar
    1 teaspoon vanilla

Tips

If batter is thick it can be thinned out with more milk.


Directions

Grind the oats and flax seed together in food processor until oats are fine then add in baking soda, baking powder, salt, cinnamon, and nutmeg pulse until combined then add in the whole wheat flour pulse until combined. In seperated bowl beat eggs then add in sugar, oil, vanilla, sour milk, and milk mix until combined. Slow add the flour mixture to the wet mixture stiring until combined.
Spray a griddle or skillet with non-stick spray and preheat to medium heat. Ldle 1/3 cup of the batter onto the hot griddle cook pankcakes for 3 to 4 minutes per side or until brown.

Serving Size: 16 pancakes

Number of Servings: 16

Recipe submitted by SparkPeople user VAHSEBA.






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