These are so good!
No, I am serious.
These are SO GOOD!
My kids love them so much that they DEVOUR them. T came back for a THIRD one this morning. And then was upset because I didn’t have fourth for him.
Yeah. They are that good.
It all started with a recipe on the back of our bag of flax seed and a lack of Bisquick (I refuse to buy more and am trying to come up with healthier options).
But I couldn’t leave the basic recipe alone.
And the best part? I can serve these with about a 1/4 tsp of powdered sugar on them and my kids are happy.
Yay! No sugary syrup!
Try it. I think you will be surprised how delicious and filling these are.
Cinnamon Flax Buttermilk Pancakes
Adapted from Flax USA
1/4 cup Flax Seed
2 tsp Baking Powder
1 cup Whole Wheat Flour
1/2 tsp Baking Soda
2 tsp Truvia (more or less to taste)
2 Tbsp Cinnamon (more or less to taste)
1/2 tsp Salt
2 cups Buttermilk (or milk with a squirt of lemon in it)
1 Tbsp Olive Oil
1 Whole Egg, beaten
1. Mix dry ingredients in a large bowl.
2. Mix the egg, milk, and olive oil together.
3. Mix the wet ingredients with the dry ingredients.
4. Spray griddle or skillet with nonstick spray. Cook pancakes on a hot griddle or skillet.
5. Serve with a 1/2 tsp of powdered sugar, or some applesauce. Or just devour them plain!
*Note: You can add all the wet ingredients except for the egg in order to get an idea of how the batter is going to taste. Once you adjust it to your liking, add in the beaten egg. Keep in mind that the batter will have a stronger cinnamon flavor and will be slightly sweeter than the cooked version.