Ashley Rodriguez
Recipe information
Yield
Makes 16 Servings
Ingredients
1 cup whole wheat pastry flour or whole wheat flour
1/2 cup flaxseed meal
1/2 cup oat flour
2 tablespoons raw sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 cups buttermilk
3 large eggs, beaten to blend
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Nonstick vegetable oil spray
Honey or agave syrup (nectar; optional)
Preparation
Step 1
Whisk first 6 ingredients in a large bowl. Whisk buttermilk, eggs, and butter in a medium bowl; add buttermilk mixture to dry ingredients and whisk just to combine (do not overmix; small clumps are okay).
Step 2
Heat a medium nonstick skillet over medium heat. Lightly coat bottom of skillet with nonstick spray. Working in batches, use a 1/4-cup measure to spoon batter into skillet. Cook until pancake bottoms are golden brown and bubbles begin to form and pop on top, about 3 minutes. Flip pancakes and cook until golden brown and just cooked through, 1–2 minutes longer. Divide among serving plates and serve with honey or agave, if desired.
Nutrition Per Serving
1 serving (4 pancakes) contains: Calories (kcal) 120 Fat (g) 5 Saturated Fat (g) 2.5 Cholesterol (mg) 50 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 180
