Maple Flaxseed Pancakes

1/2 cup whole wheat flour
2 tbsp flax seed
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup unsweetened almond milk MIXED WITH about 1 tsp lemon juice for buttermilk
2 tbsp sugar free maple syrup (increase to taste)
2 tbsp egg substitute

optional: natural no-calorie sweetener such as Stevia or Truvia (start with 1 tsp)

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.




Serving Size: Makes 6 pancakes (1 per serving for info)