Prep time:
5 mins
Cook time:
5 - 20 mins, depending on the size of your cooking surface
Rest time:
None. Dive in!
Ingredients
- 2 cups whole wheat flour
- 2 tblsp ground flax seed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tblsp sugar
- 1 tsp cinnamon (optional)
- 2 cups buttermilk (shake it first)
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla
Method
Preheat your pan or griddle.
In a large bowl, mix together the flour, flax seed, baking powder, baking soda, salt, sugar and cinnamon.
In a 4-cup pyrex glass measuring cup (if you have it), heat the buttermilk for just about a minute, just to warm it up slightly so that it's not fridge cold, not so that it's warm or hot. Do not overdo it. I do this so that my melted butter doesn't immediately re-harden when I pour it into the buttermilk.
In a separate bowl, melt your butter and whisk it into the buttermilk along with your beaten eggs and vanilla.
Pour the wet ingredients into the flour mixture, and mix with a spatula to engage the buttermilk and make fluffy, healthy pancakes. Cook how you normally would, on a moderately hot (350 degree) pan/griddle on one side until bubbly and slightly firm around the edges. Flip.
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