whole wheat buttermilk flax pancakes

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.
Whole Wheat Buttermilk Flax Pancakes - Kid Friendly
Nutrition Information
  • Serves: 8
  • Serving size: 2 pancakes
  • Calories: 256
  • Fat: 9g
  • Saturated fat: 1.5g
  • Trans fat: 0g
  • Carbohydrates: 34g
  • Sugar: 7g
  • Sodium: 770mg
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 60mg
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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+
  • 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
  1. Whisk together dry ingredients in large bowl until well mixed.
  2. Using a whisk or my preferred tool is a stick blender, blend together wet ingredients until well blended.
  3. 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.
  4. Spray a griddle or pan with non-stick spray. Set griddle to 375 degrees or fry pan on medium heat.
  5. Scoop batter by ¼ cups. Turn over when golden brown on bottom.

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.



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