Saturday morning is pancake morning in our house. Since I began this journey of trying to make happier, healthier food for my family, I searched for a pancake recipe that provided a bigger nutritional punch than ones made with all purpose flour. I wasn't sure it would go over well with the whole wheat flour substitution and addition of the flax seed. Their eager anticipation of Saturday mornings and pancakes prove that this recipe is a hit. It serves my family enough for one morning and leftovers for the week. I put the uneaten pancakes in the freezer, ready to defrost in the microwave for 30 seconds, whenever I need a quick meal for the kids on school days. I noted in the recipe notes we like to use Trader Joe's Organic Chocolate syrup as a topper for these. I find my kids use a lot less of the chocolate sauce then they would of regular syrup. It helps to warm up the chocolate sauce to make it easier to drizzle.

As usual, I try to use organic ingredients where possible. Of course the recipe works with non-organic. Just use whatever you have on hand. If you use an all purpose flour, cut down on the buttermilk, since it might get too runny with the original amount. I've used traditional whole wheat flour as well. It results in a more dense pancake than the one made with pasty flour, but my kids still like it. Personally I prefer the texture of the whole wheat pastry flour ones. I find them lighter and they cook a little better. Feel free to use whatever flour you have available. You can find non-organic white whole wheat flour readily available at Trader Joe's. I purchase my organic whole wheat pastry flour in the bulk section at either Whole Foods or my local health food store.