Simply Delicious Whole Wheat n' Flax Multigrain Blueberry Pancakes
- Servings Per Recipe: 7
- 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
Introduction"These light and fluffy pancakes are versatile and have been perfected from many attempts at the "ultimate pancake!"" "These light and fluffy pancakes are versatile and have been perfected from many attempts at the "ultimate pancake!""
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
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 tbsp oil (or melted butter)
1 tsp Vanilla Extract
This batter will rise up in the bowl and results in very fluffy pancakes! With that said, the batter is perfect for adding berries or chocolate chips without having them sink to the bottom. If you are adding (fresh) blueberries for example, simply toss in flour and shake off any excess, and gently fold flour coated berries into pancake batter. This recipe will garner many complements to the Chef!
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
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- by: LOFSTI