Allergy Friendly Whole Grain Pancakes
 
 
We love to add things to our pancakes, our favorite being frozen blueberries or chocolate chips. If you are going to add toppings, just sprinkle them on once the bubbles start to form on the first side, then flip, being careful not to burn the toppings.
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Ingredients
  • 2 tablespoons ground flaxseed
  • 6 tablespoons hot water
  • 1-1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1-1/2 cups milk
  • 1 tablespoon real maple syrup
  • 1 teaspoon vanilla
  • butter for pan
Instructions
  1. In a small bowl combine ground flax and hot water, set aside for at least 3-5 minutes.
  2. In a large bowl, whisk together all dry ingredients.
  3. Add flaxseed mixture, milk, vanilla and syrup and whisk well.
  4. Heat a skillet over medium heat, add butter and allow to melt.
  5. Ladle about ¼ cup of batter onto skillet to make a pancake.
  6. Cook until bubbles break the surface and the underside is golden, abut 2 minutes, then flip.
  7. Cook for about 1 more minute on the second side until golden.
Recipe by Health by Emily at https://healthbyemily.com/allergy-friendly-whole-grain-pancakes/