Blueberry Flax Pancakes Recipe - Allrecipes.com
Blueberry Flax Pancakes Recipe
  • READY IN 5 mins

Blueberry Flax Pancakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Set a nonstick skillet over medium heat.
  2. 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.
  3. 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 Reviews

Most Helpful Positive Review
Apr 02, 2008

These were really good! Instead of using a boxed pancake mix from the store I used the homemade pancake mix recipe from this site. I followed the recipe as stated and did use frozen berries. I put flax in many different bread and muffin recipes I make from allrecipes, and now pancakes!

 
Most Helpful Critical Review
Nov 16, 2009

just ok for us but I used 100% whole wheat pancake mix and it felt too gritty by also adding the flax. Next time I'll either cut down on the flax if I use whole wheat pancake mix again or do exactly what the recipe calls for. We just didn't have any normal pancake mix on hand. I also had to keep adding a bit of milk between each batch because the flax sucked up all the liquids so fast. still a good recipe but it will be even better if I make a change to the way I prepared it.

 
Feb 19, 2006

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!

 
Jul 23, 2007

I followed another user's advice and used Bob's Red Mill multigrain pancake mix. However, instead of using milk I used lowfat buttermilk and subbed egg replacement for the eggs. This is even more exceptional with the addition of chopped pecans or walnuts and a blueberry compote (a couple handfuls of blueberries and enough sugar to lightly coat, simmered over medium heat until most of the berries burst and emit their juices).

 
Mar 20, 2007

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.

 
Aug 13, 2007

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!

 
Jan 25, 2011

I made a double batch of this. I used my own homemade whole wheat pancake mix, lowfat buttermilk, organic eggs and last summer's frozen blueberries. These came out fluffy and we just loved them! This recipe was just perfect for me to make a healthy, filling breakfast for my boys today and freeze a couple meals worth for busy mornings I won't have time to make a hot meal. NOTE: For those who are like me and want to freeze additional for later breakfasts, just stick them in ziplock bags and for easy warm up, stick them in the toaster!

 
Jan 04, 2008

These were good and definitely not what I was expecting for something that was packed with so much fibrous goodness! The blueberries added flavor where I wasn’t expecting it, which was a pleasant surprise. I mixed some extra frozen blueberries and Splenda for a topping which added even more blueberry-ness, which we both loved. They were also very filling and easy to make. Yum!

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 791 mg
  • 32%

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

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