Zutaten für Whole Grain Flax Seed Pancakes
- Quick Oatmeal
- Whole Wheat Flour
- 2 tablespoons baking powder
- Splenda Sugar Substitute
- Flax Seed
- ½ teaspoon salt
- Vanilla Protein Powder
- Skim Milk
- 1 large egg
- Frozen Blueberries
- 2 tablespoons butter, plus extra for greasing the pan
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Zubereitung von Whole Grain Flax Seed Pancakes
- In a large mixing bowl, combine 1 ½ cups whole grain flour, ½ cup flaxseed meal, 2 tablespoons baking powder, 1 tablespoon brown sugar, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ cup chopped walnuts.
- In a separate bowl, whisk together 1 large egg and 1 cup milk (dairy or non-dairy).
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are okay.
- Melt 2 tablespoons of butter in a lightly oiled griddle or large skillet over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Sprinkle a handful of frozen blueberries (about 1/4 cup) over the top of each pancake immediately after pouring the batter.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with fresh sliced strawberries or a dollop of Greek yogurt. Enjoy these healthy pancakes on the go or at home!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
27g
Fat
20g
Carbs
24g
