Blueberry Flaxseed Pancakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 93.6
- Total Fat: 2.2 g
- Cholesterol: 24.0 mg
- Sodium: 246.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.8 g
View full nutritional breakdown of Blueberry Flaxseed Pancakes calories by ingredient
Introduction
These delicious pancakes use flax seed instead of traditional oil. In addition, a half white/ half wheat flour make them light and yummy. These delicious pancakes use flax seed instead of traditional oil. In addition, a half white/ half wheat flour make them light and yummy.Number of Servings: 18
Ingredients
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2 large eggs
1 cup white all purpose flour
1 cup whole wheat flour
1 1/2 cups - 1 3/4 cups non-fat milk
2 Tbs sugar
6 Tbs flax seed
2 Tbs baking powder
1/2 tsp salt
Directions
This recipe makes 18 4-inch pancakes.
Beat the eggs in a medium bowl until fluffy. Whisk in remaining ingredients until smooth. These are thick pancakes. If you would like thinner pancakes add up to 1/4 cup more milk.
Heat griddle or skillet to 375 degrees. Spray with vegetable oil, if necessary.
Use just less than 1/4 cup batter for each pancake. Cook until bubbly on top and slightly dry look to edges. Turn and cook on other side until golden brown.
Number of Servings: 18
Recipe submitted by SparkPeople user SJESSUP7361.
Beat the eggs in a medium bowl until fluffy. Whisk in remaining ingredients until smooth. These are thick pancakes. If you would like thinner pancakes add up to 1/4 cup more milk.
Heat griddle or skillet to 375 degrees. Spray with vegetable oil, if necessary.
Use just less than 1/4 cup batter for each pancake. Cook until bubbly on top and slightly dry look to edges. Turn and cook on other side until golden brown.
Number of Servings: 18
Recipe submitted by SparkPeople user SJESSUP7361.
Member Ratings For This Recipe
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