I’m always searching for healthy, quick, and easy pancakes. After scouring Pinterest and cookbook after cookbook it feels like I’ve tried every possible recipe. Blender pancakes, whole wheat pancakes, protein pancakes, buttermilk pancakes, the list goes on.
I’ve tried countless versions but they don’t seem to check off all of my requirements – they’re either not healthy, take too long to make, or involve several ingredients that I don’t have on hand. For me, healthy pancakes are whole wheat, have minimal added sugar [I prefer to add my own in the form of jam or maple syrup 😉 ], and can easily be made with common ingredients in my kitchen.
After the several failed recipe attempts I was inspired to make my own pancake recipe and I’m so excited to share what I’ve come up with.
Introducing Whole Wheat Flax Pancakes! These babies are full of fibre, take minutes to throw together, and use common household ingredients. They are a win on all fronts!
- 1 cup whole wheat flour
- 1/2 cup ground flaxseed
- 2 Tbsp sugar
- 2 Tsp baking powder
- 1 Tsp cinnamon
- 1/4 Tsp nutmeg
- pinch of salt
- 1 egg
- 1 1/2 cups almond milk*
- 1 Tsp vanilla extract
- Combine dry ingredients in a large bowl and mix to combine.
- Beat egg in a small bowl and add remaining wet ingredients. Wisk to combine.
- Add wet ingredients to dry ingredients and stir to combine.
- Allow batter to rest while you bring a non-stick frying pan to medium heat.
- Once pan is hot, scoop about 1/3 cup onto the pan and cook until bubbles form in the pancakes and the underside is golden.
- Flip pancake and cook for a couple more minutes.
- I used almond milk when testing this recipe, but I'm sure regular milk will work just fine.