Brown Sugar, Oat and Flax Pancakes

Brown Sugar, Oat and Flax Pancakes
Adapted from Spark Recipes

Yield: 9 to 12 pancakes

  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup whole wheat flour 
  • 1/2 cup white flour
  • 1/4 cup ground flax seed
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/3 cup brown sugar, packed
  • 1/2 cup plus  2 tbsp of quick cook oats

Mix dry ingredients, then stir in buttermilk and egg. Add a small amount of water to obtain your desired pancake batter consistency. Spoon into heated, oiled frying pan with 1/3 cup measure for each. When pancakes bubble, flip. Cook until both sides golden brown. Serve warm with fresh whip cream and a sprinkle of cinnamon.

*Buttermilk substitute – pour 1 tbsp white vinegar into a liquid measuring cup; fill to 1 cup line with milk. Let stand for 5 minutes before using.


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