Blueberry and Flax Buttermilk Pancakes
These low-fat, cinnamon-scented buttermilk pancakes are packed with healthy nutritional benefits like antioxidants, omega-3 essential fatty acids, lignans and fiber from both the blueberries and flax meal, not to mention the benefits of cinnamon.
1 cup all-purpose flour
1/2 cup flax meal (ground flaxseeds)
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 large egg, beaten
1 cup buttermilk
2 teaspoons vegetable oil
1 cup fresh or frozen blueberries
Toppings: Fresh berries, maple syrup and/or powdered sugar
- In a medium mixing bowl combine flour, flax meal, sugar, baking powder, baking soda, and cinnamon. Make a well in center of dry mixture; set aside.
- In another medium mixing bowl stir together the egg, buttermilk and oil. Add liquid ingredients all at once to dry mixture. Stir just until moistened (batter will be lumpy). Gently fold in blueberries.
- For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased skillet. Cook over medium heat about 2 minutes on each side, or until pancakes are golden brown.
- Serve 2 pancakes per person topped with fresh berries, syrup or powdered sugar.
Makes 4 servings.
Tip: Frozen blueberries can be used instead of fresh; defrost first and drain excess liquid.