Blueberry Flax Pancakes

SUBMITTED BY: Freckles PHOTO BY: GodivaGirl

"Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake."

PREP TIME	5 Min
READY IN	5 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups dry pancake mix
1/2 cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

READ REVIEWS (23)

DIRECTIONS

Set a nonstick skillet over medium heat.
In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 19, 2006 by CUPSPINNER

My husband and I loved these. I used a multigrain pancake mix by Bob's Red Mill. The batter was really thick, I added more liquid, plus it thickened even more while standing (flax will do that!). It was more like biscuit or muffin batter. But I used the recommended measure and spread it out in the pan. I used a little lower heat to account for the thickness. Although thick and clunky looking, they were moist and light to eat. I cooked some frozen blueberries with spenda for a compote topping that was light in calories. Fiber, Omega-3, Antioxidants...and flavor. What more do you want for breakfast!

7 users found this review helpful

Reviewed on Aug. 13, 2007 by CINDYBANA

My kids looked at the pancakes and asked what was wrong with them. But, I threw in a few chocolate chips and they were a hit--even w/ my picky one. I used Bob's Red MIll 10 grain pancake mix and the same brand in flaxseed meal. They tasted very good and are very good for you (as healthy as a pancake can be). I will be making these in place of our usual pancake recipe. Thanks!

4 users found this review helpful

Reviewed on Mar. 20, 2007 by MedicAnn

By separating the eggs and adding the beaten egg whites at the end, I was able to make these as Belgian waffles. My husband loved them. I just found a new Sunday brunch, and a healthy one at that.

3 users found this review helpful

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