Flax Blueberry Pancake
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | Warning: A non-numeric value encountered in /home/garden85/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/garden85/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 30 minutes |
| Meal type | Breakfast |
| Misc | Serve Hot |
Ingredients
- 3/4 cups White Flour
- 3/4 cups Whole Wheat White Flour (Look for White Whole Wheat at your local grocery store, Wal Mart has it too)
- 1/4 cup Flax Meal
- 1 cup Fresh Blueberries (You can also substitute frozen blueberries)
- 2 tablespoons Melted Butter
- 1 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 Large Egg
- 2 cups Buttermilk
- 1 tablespoon Cooking Oil
Note
Tip: Good indication of time to flip pancakes is when bubbles begin to form on top of pancake, then flip it. Watch them so they do not burn, if they are turning brown in much less time, turn your stove down a little. Heat from a stove can vary from stove to stove.
Whole Wheat White Flour can be purchased at your local grocery store or Walmart. White whole wheat has a wonderful taste and is way better than regular whole wheat with as much or more fiber. It is non-gmo and grown in Montana.
Directions
| Mix together flours, flax, baking powder, sugar and salt in medium size mixing bowl. | |
 Add to mixing bowl, buttermilk & egg, mix well | |
 Add melted butter and blueberries to batter, mix well | |
 Add cooking oil to pan and heat up pan on medium heat. Use a 1/3 cup size measuring cup to measure batter and pour pancake batter into into heated frying pan. Cook 3-4 minutes on each side until golden brown. | |
 Serve with syrup and more fresh blueberries https://sliceoftaste.com/ ©Valerie Boese | |
