Simply Delicious Whole Wheat n' Flax Multigrain Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3/4 cup Whole Wheat Flour 1/4 cup Sorghum Flour (or similar alternative) 1 tbsp Wheat Germ 1 tbsp Flax Meal 1 Tbsp Vital Wheat Gluten (to hold pancakes together) 0.5 tsp baking soda 1 tsp baking powder 0.5 tsp salt 0.75 tsp white vinegar 3/4 cup milk (if using buttermilk omit vinegar) 1 tbsp Granulated Sugar 1 egg 1 tbsp oil (or melted butter) 1 tsp Vanilla Extract
Directions
Heat skillet.
Combine milk and vinegar and set aside to "set".
In a separate bowl mix dry ingredients together and stir.
Whisk milk after five minutes, and add oil/butter, vanilla, sugar, and egg to milk mixture and mix well.
Add dry ingredients to wet and prepare to serve. Fold in blueberries with a spatula. (0.25 cup measuring cup works well for adding to pan, and makes seven good sized pancakes)
Serving Size: 7 fluffy pancakes using 1/4 measuring cup to scoop batter into pan
Heat skillet.
Combine milk and vinegar and set aside to "set".
In a separate bowl mix dry ingredients together and stir.
Whisk milk after five minutes, and add oil/butter, vanilla, sugar, and egg to milk mixture and mix well.
Add dry ingredients to wet and prepare to serve. Fold in blueberries with a spatula. (0.25 cup measuring cup works well for adding to pan, and makes seven good sized pancakes)
Serving Size: 7 fluffy pancakes using 1/4 measuring cup to scoop batter into pan
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 4.2 g
- Cholesterol: 28.7 mg
- Sodium: 352.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.4 g
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