Whole Grain Blueberry Pancakes with Flaxseed

Ingredients

• 1 1/2 cups whole wheat flour
• 3 tablespoons ground flaxseed
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon neutral oil, for griddle
• 1 maple syrup, for serving

Method

1. 1

   In a large bowl, whisk together the whole wheat flour, ground flaxseed, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should remain slightly lumpy. Let it rest for 5 minutes.

   5:00 · Batter rest
4. 4

   Gently fold the blueberries into the batter, taking care not to overmix or crush the berries.

5. 5

   Heat a 9-inch nonstick skillet or griddle over medium heat and brush lightly with oil.

   2:00 · Preheat griddle
6. 6

   Pour 1/4 cup of batter per pancake onto the griddle, spacing them apart, and cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.

   2:00 · First side
7. 7

   Flip the pancakes and cook on the second side until golden brown and cooked through, about 1 to 2 minutes more.

   1:00 · Second side
8. 8

   Transfer the cooked pancakes to a plate and repeat with the remaining batter, re-oiling the griddle as needed.

9. 9

   Serve the pancakes warm, stacked, with maple syrup and extra blueberries if desired.