If you know me, you know that I love breakfast. I think it is fitting, then, that one of my first posts would be for a breakfast recipe.
This recipe is near and dear to my heart. Not only because these pancakes are so easy and practical – they can be put into your fridge for up to a week and eaten cold, toasted, or re-heated and taste just as good (if not better) than on the morning they were made, but also because this recipe is my own take on a family staple from when I grew up. My mom used to make these pancakes for us kids on the weekends and we were always so excited to see the bowls and the frying pan came out. We each had our own pancake customizations (syrup on top, syrup on the side, sugar on the side, peanut butter slathered on). Much to the disgust of everyone else, my middle brother and I used to ask for our pancakes to be under-cooked in the middle so that they were still slightly raw (and we still like them that way). Back then, our family pancakes were made with white flour and a wheat bran/germ/semolina mix called “Vita B”. However, when we were in high school Vita B was, suddenly and tragically, no more. We were crushed. Try as she could, my mom was never able to find Vita B again. The pancakes were never the same.
When I left for university, I started getting a hankering for those pancakes again. Maybe I was homesick or nostalgic or just tired of eating pancakes from a box, but whatever the reason, I knew I wanted Vita B pancakes. I also knew that I couldn’t actually get Vita B, so I started playing around with alternatives. After a few years of trying and giving up, and trying and giving up, I tried something so obvious I had never tried it before – whole wheat flour. Eureka! The pancakes tasted almost the same as I remembered and had the added benefit of whole wheat. Then, when I became a vegetarian I added the flax seed into the mix because it’s high in Omega-3s and why not?
Voilà! The recipe I’m sharing with you was born.
**please note, the recipe below can be printed without any pictures**
Kid-Approved Whole Wheat and Flax Seed Pancakes
- 1 cup + 1 tbsp whole wheat flour
- 2 tbsp ground flax seed
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1 egg (or flax seed egg)
- 1 1/2 cup milk
- 1 tsp vanilla extract
- 1-2 tbsp butter for frying (to taste)
Make the Batter
Mix dry ingredients together.
Mix wet ingredients together. Make sure that the egg is well beaten and distributed through the milk. (I do this step all in the same measuring cup in order to save on dishes).
Mix wet ingredients into dry ingredients until combined. The batter will be thick and should look like regular cake batter.
Pre-heat non-stick frying pan on medium-high heat (you should never put oil or butter on a cold pan!).
Heat about 1/2 tbsp butter on pan until butter is bubbling.
Turn temperature down to medium or medium-low, depending on the heat of your stove. Place about 1/4 c. of batter per pancake onto the pan (I suggest 2-3 pancakes at a time).
Cook pancakes until bubbles begin to pop and they look cooked (no longer liquid) around the edges. Flip.
Cook for another 2-3 minutes, or until golden brown on both sides.
Serve with topping of your choice - real maple syrup, peanut butter, sugar, whatever! Enjoy!