Flaxseed Meal Pancakes

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Submitted By Ruth Lemmon
Rating
  • 1
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  • 3
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  • 5
Votes: 52
Rating: 3.23
You:
Rate this recipe!
Submitted By Ruth Lemmon
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sift together the dry ingredients (whole wheat pastry flour through flaxseed meal). Combine the egg and milk and add to the flour mixture, blend together.



    Pour batter onto a medium hot seasoned griddle and cook until bubbles are well-formed around edges of the pancakes; flip and cook the other side until golden brown. Serve with your favorite topping.



    Makes 12 pancakes.





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Recipe Comments

2 thoughts on “Flaxseed Meal Pancakes

  1. Marika

    Thanks for posting this recipe! It worked out really nicely for me. I cut it in half and then made it vegan, gluten- and dairy-free. I used flaxseed meal and water instead of eggs (whisk together 1 tbs. flaxseed meal + 3 tbs. water, per egg; let sit in fridge for 15 minutes until thick) and Bob’s Red Mill GF All-Purpose Baking Flour + 1/2 tsp. Bob’s Red Mil Xanthin Gum. And lastly, I used rice milk instead of dairy. I cooked it in high-heat canola oil and topped it off with a sprinkling of powdered sugar. The end result was very tasty, nutty and filling. Thanks again!

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