Prep time: 10 minutes
Cook time: about 3 minutes per pancake
Although I normally save pancake breakfasts for the weekend, I can’t help but make these during the week on occasion. They require no eggs and provide whole grains.
For this batch, I added ground flax seed with blueberries from Trader Joe’s and they turned out amazing! Flax seed adds heart healthy omega-3s and fiber.
Try serving these the next time you or your family wants a pancake breakfast!
Just don’t tell them about your secret ingredient: healthy flax seed.
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- 3/4 cup Arrowhead Multigrain Pancake Mix
- 1 tbsp Canola Oil
- 2 tbsp Trader Joe’s Flaxseed with Blueberries
- 1/2 cup plus 2 tbsp rice milk or water
- Optional: Fresh Blueberries
Mix all ingredients in a medium bowl until smooth.
Preheat griddle over medium heat or to (375 – 400F). If adding fresh blueberries – mix into batter just before cooking. Pour batter by the scant 1/4 cup full. Spread batter evenly in a circular pattern. Cook until edges are dry, bubbles appear on top and bottom is golden brown. Flip. Cook until bottom is golden brown.
Transfer to a warming plate or serve immediately.
Enjoy!
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