Is there anyone else who eats pancakes more often for dinner than for breakfast? Because I don’t remember the last time these were breakfast, at least not without first being dinner the night before. Please tell me I’m not alone?
- 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
- In a small bowl combine ground flax and hot water, set aside for at least 3-5 minutes.
- In a large bowl, whisk together all dry ingredients.
- Add flaxseed mixture, milk, vanilla and syrup and whisk well.
- Heat a skillet over medium heat, add butter and allow to melt.
- Ladle about ¼ cup of batter onto skillet to make a pancake.
- Cook until bubbles break the surface and the underside is golden, abut 2 minutes, then flip.
- Cook for about 1 more minute on the second side until golden.
We like to cover our pancakes with a smear of real butter, and sometimes that’s it! If we are going to use syrup then we make sure it’s real maple syrup. I know the other syrups in the grocery store are way cheaper, but that’s because they are made of corn syrup and other crap ingredients that I promise you don’t want in your body! I will sometimes also top my pancakes with plain yogurt or homemade jam.
What’s your favorite way to top a pancake?