This is a delicious, healthier alternative to the traditional breakfast dish. The pancakes are a bit dense due to the extra fiber in the flour. My kids love them and that's all that matters to me.
2 hearty pancakes = 6 points+
Ingredients
2 c organic whole wheat pastry flour (the same as white whole wheat flour)
½ c organic milled flaxseed
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp organic white sugar
2½ c organic low-fat buttermilk
2 free-range, organic eggs
2 tbsp organic canola oil
1 tbsp organic vanilla extract
Instructions
Whisk together dry ingredients in large bowl until well mixed.
Using a whisk or my preferred tool is a stick blender, blend together wet ingredients until well blended.
Add liquid ingredients to dry ones. Very, very gently stir together batter until just moistened. Batter will be lumpy and very, very, very thick. This is normal. If you stir the the pancakes too much, they will get tough.
Spray a griddle or pan with non-stick spray. Set griddle to 375 degrees or fry pan on medium heat.
Scoop batter by ¼ cups. Turn over when golden brown on bottom.
Notes
This recipe makes very, very, thick batter. This is normal. Just be sure your temperature is set accordingly so it doesn't burn before it is cooked all the way through.
I prefer organic maple syrup as my dressing for these yummy pancakes. As a tasty alternative to syrup, we like to use Trader Joe's Organic Chocolate syrup. It has a little less sugar than traditional syrup, 2g less. The main attraction for me is that my kids use a lot less chocolate syrup than regular syrup. I like to heat up the chocolate syrup for about 8 seconds in my microwave to make it easier to pour. My kids like cool syrup designs like happy faces and swirls.