These whole wheat pancakes are wholesome and taste great, too!
2 Tbsp ground flax seeds (flax meal)
6 Tbsp warm water
¾ cup buttermilk
2 tsp baking soda
3 cups whole wheat flour
1 tsp salt
1-¾ cups water
To Make It:
In a clear cup, put 2 Tbsp ground flax seeds and 6 Tbsp warm water. Stir to mix well. This will be used to replace eggs, so it will need to sit until it becomes gelatinous. That may take 10 to 15 minutes.
Measure ¾ cup buttermilk into a 2-cup measuring cup and let it sit for a few minutes to warm up.
Put a nonstick frying pan on the stove over medium-low heat.
Put whole wheat flour and salt into a mixing bowl. Add 1-¾ cups water. Stir to mix. Add the baking soda to the buttermilk and stir. It will foam up. Immediately add it to the flour mixture. Add the flax meal to the flour mixture. Stir to mix well. If it is too thick to pour, add ¼ cup more water.
Pour ¼ cup into the pan. I can fit 3 pancakes at a time into my large frying pan. Cook until mostly dry, then flip. Cook until done. This is typically 3 to 5 minutes on each side.
Serve with butter or margarine, syrup and your favorites jams and preserves.
Makes about 16 to 18 pancakes.
|Serving Size||1 pancake|
|Number of Servings||16|
|Amount Per Serving|