BUCKWHEAT-FLAX PANCAKES WITH WALNUTS

GREAT FOOD/ GOOD MORNING MEALS

 

BUCKWHEAT-FLAX PANCAKES WITH WALNUTS

 

Prep: 10 minutes

Cook: 4 minutes per batch

Yield: About 24 4-inch pancakes

2/3 cup rolled oats

2 Tbsp. flaxseed, toasted

3/4 cup buckwheat flour

1 1/4 cups unsweetened almond milk

1 large egg, plus 1 large egg white

2 tsp. baking powder Scant 1 tsp. sea salt

2 Tbsp pure maple syrup

1 Tbsp. walnut oil, plus more for brushing

1/4 cup finely chopped walnuts

1 pint strawberries, hulled and sliced, for serving

 

In a blender, pulse oats and flaxseed until ground into a coarsely textured flout.  Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed.  Blend in maple syrup and walnut oil.

Brush a griddle or well-seasoned cast-iron skillet and walnut oil and heat over medium-high heat.  Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake.  Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle.  Sprinkle top of pancakes with chopped walnuts, about 1/2  tsp. per pancake.  Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes.

Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute.  Transfer pancakes to serving plates and repeat with remaining batter.  Serve with additional maple syrup, if desired, and strawberries.

 

PER SERVING (2 PANCAKES):

102 Calories, 5g Fat (1g Sat), 16 mg Chol., 2g Fiber, 3g Pro., 12g Carb., 305mg Sod., Img Iron, 79mg Calcium

REFERENCES:  HEALTH MAGAZINE, MAY 2015    www.HEALTH.COM