Pineapple Flax Pancakes
- Number of Servings: 14
Ingredients
Pancakes4 cups All Purpose Flour1/2 cup flaxseed meal2 1/2 tsp baking powder2 tsp baking soda1/2 tsp sea salt2 cups vanilla soy milk1/2 cup agave nectar1 cup of finely sliced pineapple - either fresh or canned, no sugar addedPineapple Syrup2/3 cup pineapple juice1/3 cup maple syrup
Mix together flour, flaxseed, baking powder, soda and sea salt in a large bowl.
Mix soy milk with agave in a measuring cup.
Make a well in the centre of the dry ingredients. Pour a little of the liquid in the dry ingredients and mix with a wooden spoon. Gradually add more liquid and stir from the sides of the bowl, until all of the liquid is incorporated.
Heat oil in frying pan over medium heat. Using a ladle or a spoon scoop batter and place pineapple slices on top of each pancake, enough so there is pineapple in each batch.
When the pancakes are browned on the bottom sides, flip them over and cook until browned and cooked through.
Repeat with remaining batter.
Serve with pineapple side up, with pineapple syrup. recipe below.
Pour juice of canned pineapple (about 2/3 cup) into a saucepan over high heat. Boil liquid until reduced by half. Add 1/3 cup maple syrup, stirring to combine. Serve hot or cold.
Serving Size: Makes about 14 pancakes
Number of Servings: 14
Recipe submitted by SparkPeople user MADEMCHE.
Mix soy milk with agave in a measuring cup.
Make a well in the centre of the dry ingredients. Pour a little of the liquid in the dry ingredients and mix with a wooden spoon. Gradually add more liquid and stir from the sides of the bowl, until all of the liquid is incorporated.
Heat oil in frying pan over medium heat. Using a ladle or a spoon scoop batter and place pineapple slices on top of each pancake, enough so there is pineapple in each batch.
When the pancakes are browned on the bottom sides, flip them over and cook until browned and cooked through.
Repeat with remaining batter.
Serve with pineapple side up, with pineapple syrup. recipe below.
Pour juice of canned pineapple (about 2/3 cup) into a saucepan over high heat. Boil liquid until reduced by half. Add 1/3 cup maple syrup, stirring to combine. Serve hot or cold.
Serving Size: Makes about 14 pancakes
Number of Servings: 14
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 371.7 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 2.6 g
- Protein: 5.6 g
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