Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

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"Great for that 'Special Weekend Morning Breakfast'. Add your favorite berry, oh my!" — Say So Chef

Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.

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Cook's Note:
If the batter is too thick, add a little more milk to thin it out. Make sure your skillet is hot before cooking. I use an ice cream scoop to scoop batter onto skillet so the pancakes are even in size.

Apr 12, 2013

Good taste, easy to make pancakes.

—sueb

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 544
Calories from Fat: 249

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.