Healthy Whole Wheat Flax Pancakes Recipe

As a millennial on a mission to make every meal an opportunity to grab life by the pancakes, I’m here to tell you about my latest breakfast obsession: these wholesome whole wheat flax pancakes. They’re the epitome of balancing health without sacrificing taste—here’s how I’m flipping breakfast right!

I adore crafting recipes that achieve the ideal equilibrium of health and taste, and my Wholesome Whole Wheat Flax Pancakes do just that. With robust whole wheat flour and ground flaxseed brimming with nutrients, these pancakes are a splendid source of fiber and omega-3s.

And with a whisper of vanilla and whatever kind of milk you prefer, they’re downright delectable.

Healthy Whole Wheat Flax Pancakes Recipe Ingredients

• Whole Wheat Flour: Provides essential fiber and complex carbohydrates for sustained energy.
• Ground Flaxseed: Rich in omega-3 fatty acids and an excellent source of fiber.
• Baking Powder: Helps pancakes rise and become fluffy.
• Sugar or Honey: Adds sweetness and balances flavors.
• Milk: Offers protein, calcium, and adds moisture to the pancakes.
• Egg: Binds ingredients and adds protein and richness.
• Vegetable Oil or Melted Butter: Adds moisture and helps with smooth texture.

Healthy Whole Wheat Flax Pancakes Recipe Ingredient Quantities

• 1 cup whole wheat flour
• 2 tablespoons ground flaxseed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar or honey
• 1 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons vegetable oil or melted butter
• 1 teaspoon vanilla extract

How to Make this Healthy Whole Wheat Flax Pancakes Recipe

1. In a large mixing bowl, blend together 1 cup of whole wheat flour, 2 tablespoons of ground flaxseed, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of sugar or honey, if you prefer. Whisk the dry ingredients together until well blended.

2. In another bowl, combine 1 cup milk, 1 large egg, 2 tablespoons vegetable oil (or melted butter), and 1 teaspoon vanilla extract. Whisk until smooth.

3. Add the liquid ingredients to the dry ingredients. Stir very gently until everything is mixed and just barely combined. Don’t overmix; in fact, it is a good idea to stop before the batter looks completely smooth. There should still be some small lumps if you want to preserve the muffin’s tender texture.

4. Allow the batter to rest for 5-10 minutes. This makes the flaxseed absorb some moisture, leading to pancakes that are fluffier than those made with only whole-wheat flour.

5. Prepare a non-stick skillet or griddle by heating it to medium. If the surface seems like it might need a little help releasing the food, add just a dab of grease—vegetable oil or butter will both work fine.

6. For each pancake, pour 1/4 cup of batter onto the skillet. If necessary, use the back of the measuring cup to spread the batter into a circle.

7. Prepare the pancakes until air bubbles form on the surface, and the edges begin to look solid, about 2-3 minutes.

8. With a spatula, gently but firmly turn the pancakes over and let them cook on that side until they are golden brown. This should only take 1-2 minutes!

9. Take out the pancakes and keep warm. Use the remaining batter to make more, adjusting the heat as necessary to prevent burning.

10. Serve the warm whole wheat flax pancakes with your choice of toppings such as fresh fruit, maple syrup, or yogurt. Enjoy!

Healthy Whole Wheat Flax Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick skillet or griddle
7. Spatula
8. Ladle or 1/4 cup measuring cup for pouring batter

FAQ

• Q: Can I use a different type of flour?A: Yes, you may use all-purpose or gluten-free flour instead. The texture of the product may be different, though, and possibly the flavor too.
• Q: Can I replace the flaxseed with something else?A: You can substitute ground chia seeds for the flaxseed or simply leave it out, though the mixture will be somewhat less fibrous.
• Q: How can I make these pancakes vegan?A: Substitute a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for the egg, and use non-dairy milk and oil.
• Q: What can I use as a sweetener alternative?A: Maple syrup, agave, or a sweetener of your choice can be used in equal measure if a similar level of sweetness is desired.
• Q: How should I store leftover pancakes?A: Keep them in an airtight container in the refrigerator for no more than 3 days or stash them in the freezer for up to 2 months.
• Q: Can I add extra ingredients like fruits or nuts?A: Definitely! Include berries, sliced bananas, or chopped nuts in the batter or as a topping.
• Q: Do I need to let the batter rest before cooking?A: For 5-10 minutes, let the batter rest. This can improve texture, but it’s totally okay if you don’t do it.

Healthy Whole Wheat Flax Pancakes Recipe Substitutions and Variations

Whole-wheat flour: You can use all-purpose flour or a gluten-free flour blend. These will give your baked goods a different texture.
Flaxseed meal: Ground chia seeds can be used as a substitute.

Whole flaxseed: Chia seeds can be used as a substitute by grinding them into a meal.
Sweetening agents: Maple syrup or agave syrup can be used as alternatives for sweetness. Honey or sugar.
Non-dairy options include almond milk, soy milk, or oat milk in place of dairy milk.
Vegetable oil or melted butter can be substituted with coconut oil or olive oil, two healthier fat choices. These oils can stand in for the same amounts of vegetable oil or melted butter and still create a palate-pleasing product.

Pro Tips

1. Use Buttermilk: Substitute regular milk with buttermilk for a tangy flavor and extra fluffy pancakes. The acidity in buttermilk helps activate the baking powder more effectively.