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