Blueberry Flax Pancakes Recipes

BLUEBERRY FLAX PANCAKES

Blueberry Flax Pancakes image

Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.

Provided by Freckles

Categories Breakfast and Brunch Pancake Recipes

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

1 ½ cups dry pancake mix
½ cup flax seed meal
1 cup skim milk
2 eggs
1 cup fresh or thawed frozen blueberries

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.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 50.8 g, Cholesterol 94.2 mg, Fat 9.5 g, Fiber 4.7 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 790.7 mg, Sugar 7.1 g

BLUEBERRY-FLAX BUTTERMILK PANCAKES

Blueberry-Flax Buttermilk Pancakes image

Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 30m

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour (spooned and leveled)
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

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.

Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 14 g, Protein 18 g, SaturatedFat 3 g

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