Best 12 Flax Pancakes Recipes

BLUEBERRY-FLAX BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
• Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

PANCAKES WITH GROUND FLAX / FLAX SEED

Steps:

• Whisk first six ingredient in a large bowl.
• Whisk milk, eggs and vanilla in a medium bowl, then whisk in the butter.
• Stir milk mixture into the dry mixture.
• Add a generous amount of oil or butter to a large nonstick griddle over medium heat.
• Drop a 1/4 cup batter onto the hot griddle for each pancake.
• Cook until brown, approximately 2 minutes per side.
• Serve with syrup and butter -- enjoy!

WHOLE GRAIN SPELT AND FLAX SEED PANCAKES - GOT BERRIES?

Steps:

• Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
• Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.

BLUEBERRY FLAX BUTTERMILK PANCAKES RECIPE - (4.2/5)

Steps:

• In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened. Batter should have some lumps; do not overmix. Fold in blueberries. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter, makes about 12. Wipe skillet clean between batches and lower heat if necessary. Serve with butter and syrup.

FLAX PANCAKES

Steps:

• Combine dry ingredients in medium bowl.
• In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients.
• Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute.
• Serve with your favorite syrup.

LIGHT AND FLUFFY FLAX PANCAKES

Steps:

• Mix the dry items first.
• Beat the egg and egg white until nice and fluffy.
• Combine the eggs and melted butter to the milk and slowly stir in the flour.
• Let sit at least 5-6 minutes while heating the pan.
• These will be high, but light and fluffy.

PUMPKIN OATMEAL-FLAX PANCAKES

Steps:

• In a large mixing bowl, combine dry ingredients only.
• In a medium mixing bowl, combine wet ingredients, mix thoroughly.
• Pour wet ingredients into dry ingredients. Stir until just combined; don't overmix.
• Set aside.
• Heat griddle to 350 degrees, or heat frying pan on stovetop.
• Ladle pancakes onto griddle or fry pan.
• Cook approximately 3 minutes on first side, then flip; cook approximately 2 minutes on second side.

FLOURLESS FLAX SEED PANCAKES

Steps:

• Grind the flax seeds in a coffee grinder, making approximately 1/4 cup of meal.
• Add baking powder, protein powder, salt and sweetner to the meal.
• In a separate small bowl beat the eggs with the vanilla and heavy cream.
• Pour into the meal mixture and blend thoroughly with a fork or whisk.
• Heat griddle to medium heat; melt butter or coconut oil, and drop pancakes by quarter cups full. Turn when bubble appear on top of pancake, cooking for just a minute more.
• Serve with your favorite syrup.

HEALTHY WHOLE WHEAT BRAN, FLAX, WHEY PANCAKES WITH YOGURT CHEESE

Steps:

• Put cereal in a small bowl with enough whey to cover it. Let it soak while you put together the rest of the ingredients.
• Put the remainder of the whey, along with all the other ingredients, in a mixing bowl and mix thoroughly. Add the moistened All Bran (it should be very mushy) and mix again.
• Drop by 1/3 cupfuls on a hot skillet or griddle. Flip when the top gets bubbled and cook until golden.
• Top with a generous helping of yogurt cheese, which adds protein and seems like cream cheese or cream, without the fat. Add your strawberries or blueberries and some maple syrup!

FLOURLESS FLAX SEED PANCAKES

Steps:

• 1. Grind the flax seeds in a coffee grinder, makes about 1/4 cup meal.
• 2. Add baking powder, protein powder, salt and sweetener to the flax meal.
• 3. In a separate small bowl, break the eggs and beat with the vanilla and heavy cream
• 4. Pour the egg/vanilla/cream mixture into the flax meal mixture and combine well.
• 5. Heat your griddle/fry pan to medium; melt either butter or coconut oil and then using 1/4 cup pour the pancake batter onto the baking surface.
• 6. Turn when the pancakes have bubbles all over, and then cook for another minute.
• 7. Serve with your favourite syrup. I use maple syrup on mine...mmmm
• 8. Enjoy!

EASY FLOURLESS BANANA FLAX PANCAKES

Steps:

• Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
• Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

BLUEBERRY FLAX PANCAKES

Steps:

• Set a nonstick skillet over medium heat.
• In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
• Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.