Whole Wheat-Flax Buttermilk Pancakes

Not having a car this week is making me kind of crazy.

Like, not being able to go to Costco whenever I want kind of crazy.

The kind of crazy that makes you feel like an animal trapped in a cage crazy.

Although, when I do have a car, it generally sits in the garage, and we walk to most places we need to go. Or, we just stay home.

But, not having that option of going anywhere, if you actually want to, is well, annoying.

But on the bright side, I’ve had plenty of time to enjoy this great weather we have had, and come up with some great recipes to share.

There is always a bright side.

It’s no secret that we absolutely love pancakes around our house, and especially my little guy. So when he asked for some pancakes this morning for breakfast I made one of our favourites.

These pancakes are fluffy and moist and have a wonderful heartiness, and nuttiness because of the addition of whole wheat flour and flax. Typically with pancakes, we eat them with honey and I think it’s the perfect compliment to these pancakes.

Whole wheat Flax Buttermilk Pancakes
Makes 8 4-inch pancakes

Ingredients

1/2 cup (65g) all-purpose flour
1/2 cup (65g) whole wheat pastry flour
2 tablespoons ground flax seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 cup low fat buttermilk
1 teaspoon vanilla extract
1 large egg
3 tablespoons unsweetened applesauce

Instructions

1. Preheat griddle or fry pan to medium-high heat.

2. In a large bowl, whisk together both flours, flax seeds, baking powder, baking soda, salt, and sugar.

3. In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and whisk to combine. Add to dry ingredients and mix just until combined and some lumps remain. Let batter rest for about 5 minutes.

4. Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or until cooked through.

Jessica’s Notes:

• You can make your own buttermilk by measuring out just shy of 1 cup milk and adding 1 tablespoon white vinegar or lemon juice. Allow to sit for 5 minutes before using.
• To keep pancakes warm, preheat oven to 175 degrees F and keep cooked pancakes in warm oven until ready to serve.