Flaxseed and Blueberry Pancakes

by atherjen


Ingredients:

1-¼ cup (300 mL) whole wheat flour (or you could use ground oats)
¾ cup (175 mL) ground flaxseed
1 tbsp (15 mL) ground cinnamon
1 tbsp (15 mL) splenda
1 tbsp (15 mL) baking powder
1-¾ cup (425 mL) skim milk
1 egg
1 tsp (5 mL) pure vanilla extract
¾ cup (175 mL) fresh or frozen blueberries


Preparation:

Mix whole wheat flour with ground flaxseed, cinnamon, sugar, and the baking
powder in a large bowl.
Set aside. Whisk skim milk with egg and vanilla in a medium bowl.

Pour milk mixture into the flour mixture and stir until well combined. Stir in
the blueberries.

Heat a large non-stick pan over medium-high heat. Lightly spray with canola
oil. Drop spoonfuls of the
batter into the heated pan and cook until tiny bubbles appear on the top of
each pancake, from 2 to 3 minutes.

Flip and cook for about 2 minutes or until golden and cooked through. As
pancakes are done, transfer to
a warm oven 200F (100C) until all pancakes are cooked.

Makes 12 pancakes or 4 servings.

Nutritional information

Per serving:
368 cal
13 g fat
50 g carb
17 g protein
11 g fibre
280 mg sodium.

Excellent source niacin, folate, calcium, iron.
Good source thiamin, riboflavinand high-fibre!