For the past 3 years, my husband has made a tradition of making pancakes every Saturday morning. The kids and I play while Dad stands over the stove flipping pancakes and talking to his parents on the phone.
He has been perfecting his recipe over the years and we have all settled on this one as his best yet. We find that with traditional pancake batter, we are all hungry again just a few hours later – usually during our morning outing. The flax seeds add extra fiber to help keep everyone’s tummy full, not to mention omega 3’s and antioxidants. My husband insists on using butter for greasing the pan because it gives the pancakes a crispier texture on the outside. I just love the way the blueberries burst in your mouth as you take a bite!
We never have to work hard to get Bud to eat his pancakes! Pancakes, Pancakes! by Eric Carle is a great book to get him excited about his pending breakfast. It tells the story of a boy named Jack making a pancake from start to finish.
Blueberry Whole Wheat Pancakes with Flax Seed (Serves 4)
1/2 Cup Ground Flax Seed
3/4 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1 1/2 Tbsp Baking Powder
1 Tsp Salt
1/4 Cup Honey
2 Eggs, beaten
1 Cup Milk
2 Tbsp Canola or Vegetable Oil
3 Tbsp Butter for greasing the pan
1 1/2 Cups Blueberries (Fresh or Frozen)
Accompaniments: Maple syrup, fresh fruit
1. Mix the first 5 dry ingredients in a bowl.
2. Whisk the honey, eggs, milk, and oil in another bowl and add to the dry ingredients mixing just until combined.
3. Drop batter about 2 Tbsp. at a time in the greased pan over medium heat. Immediately place 6-10 blueberries on top of each pancake. Cook pancakes on each side for about 3 minutes.
4. Serve with maple syrup or fruit.