MAPLE, WALNUT, AND FLAXSEED PANCAKES
Categories Egg Nut Breakfast Brunch Christmas Low Fat Quick & Easy New Year's Day Walnut Fall Winter Healthy Maple Syrup Bon Appétit
Yield Makes about 12
Number Of Ingredients 11
Steps:
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
- *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder
MAPLE WALNUT PANCAKES
Make and share this Maple Walnut Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 9
Steps:
- Preheat non-stick pan sprayed with over medium heat.
- Mix all dry ingredients together in a medium bowl.
- In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
- For each pancake pour about a 1/4 cup of batter onto a hot pan.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown.
- Serve with additional maple syrup.
Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2
EASY FLOURLESS BANANA FLAX PANCAKES
I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!
Provided by Kelly'sKitchen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
- Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.7 g, Cholesterol 193.6 mg, Fat 9.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 213.7 mg, Sugar 4.1 g
MAPLE WALNUT PANCAKES
For a true taste of fall, we baked the flavor of maple syrup right in our pancakes and topped with maple syrup and walnuts.
Provided by By Bree Hester
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
- Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
- In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
- Serve pancakes with butter and maple walnuts.
Nutrition Facts : ServingSize 1 Serving
MAPLE, WALNUT & FLAX PANCAKES
A delicious, healthy, moist, nutty, and filling pancake recipe from "Bon Appétit Magazine" (Jan. 2004). You can tweak this recipe to your preferences, it's very forgiving. You can add some cinnamon to the batter, throw in some blueberries, mash in a banana, or substitute wheat germ or oats for the flax seed meal. If you don't have buttermilk, you can use the yogurt & milk substitution, soymilk, or about a tablespoon of vinegar to regular milk and let it sit for 5 minutes and use that.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk flour, flax seed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch.
- Transfer pancakes to plates. Serve with additional maple syrup or jam.
Nutrition Facts : Calories 100.3, Fat 4.2, SaturatedFat 0.5, Cholesterol 17.6, Sodium 202.1, Carbohydrate 13.6, Fiber 1.1, Sugar 4.2, Protein 2.4
APPLE WALNUT PANCAKES
Steps:
- In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
BLUEBERRY FLAX PANCAKES
Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.
Provided by Freckles
Categories Breakfast and Brunch Pancake Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 50.8 g, Cholesterol 94.2 mg, Fat 9.5 g, Fiber 4.7 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 790.7 mg, Sugar 7.1 g
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