Breakfast is my favorite meal. I love all breakfast foods. And, I love going out to eat for breakfast while sipping my coffee leisurely and not having to do dishes. The next best option are these pancakes at home. They’ve been a weekend treat at least once or twice a month for 4+ years now. In fact, we’ve come to enjoy the taste and texture of our beloved home recipe versus some restaurant’s. The other weekend, we went to a popular breakfast place here in St. Louis and our daughter ordered the buttermilk pancakes. They were delicious but very cake-y. She ate one bite. Granted, she is a finicky toddler but still the next weekend I made our recipe and she gobbled them up.

This recipe creates pancakes that have a “chewier” texture. I don’t think chewy sounds very appetizing for pancakes. Hmm maybe think of thicker crepes?? I don’t know. Either way, these aren’t fluffy. And, I like the nuttiness of the flax seed. I hope you enjoy as much as my family does and they don’t leave you feeling over-stuffed.

Ingredients – Serves 2-3*

1 cup milk

apple cider vinegar, generous splash

1 egg

2 tablespoons butter, melted

1 cup whole wheat pastry flour**

1/3 cup ground flax seed

1 tablespoon coconut palm sugar or granular sweetener of choice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Directions

1. Mix generous splash of apple cider vinegar with 1 cup milk, let stand 5 min to curdle.

2. Melt Tbsp. butter in microwave; set aside.

3. In mixing bowl, combine flour, flax seed, coconut sugar, baking powder, baking soda, and salt; set aside.

4. Whisk melted butter and egg into milk mixture. Combine wet mixture into dry mixture and stir until just combined and no large lumps remain. Do not overmix.

5. Let batter rest at room temp approximately 5 min. You can add more ground flax seed if too runny or more milk if too thick.

6. Heat griddle or skillet to medium heat and spray with cooking spray or grease with whatever and how much you prefer. Makes approximately 8-10 (4 inch) sized pancakes.

*This recipe feeds my husband, myself, and our 3-year old with no issues. Sometimes we’ll even have 1 or 2 pancakes leftover depending on how hungry we all are or if our daughter was able to smuggle some pre-breakfast snacks.

I typically use a full ¼ measuring cup to portion onto the griddle. It yields about 5 pancakes for my husband and I usually average 3-4 pancakes. I make a few silver dollar size pancakes for our daughter.

**I find whole wheat pastry flour to yield a nice texture but use can substitute regular whole wheat or all-purpose.

We top ours with pure maple syrup. Costco usually has a good deal on organic pure maple syrup. I personally love a drizzle of natural peanut butter, sliced bananas, and cinnamon.

After typing this, I’m craving pancakes, hot coffee, and a magazine to saver every bite, sip, and turn of the page.

Enjoy!

Whole Wheat Flax Pancakes