I have a confession to make. I hate eggs. Don’t get me wrong, I love them in say a chocolate cake, but cooked alone or in some sort of casserole, they make my stomach turn. I’ve never been able to eat them and I really don’t know why. I’m not sure if it’s the smell or the texture or what, but I just can’t do it. It’s actually annoying because breakfast and brunch foods are all about the eggs. So when we make a big breakfast at home or hit a cafe in the morning I’m all about the pancakes!
I love making pancakes from scratch. You will never find a box mix in my house. Wow, I guess that makes me a pancake snob. That’s pretty dorky, but whatever…my pancakes rock! I sometimes fill them with blueberries, pecans or oatmeal, but lately I’ve been looking for a whole grain-based pancake. These definitely fit the bill. How they can feel hearty and light at the same time is pretty mind-blowing. Plus, they are filled with flaxseed which is good for your heart, lowers cholesterol, and is chocked full of fiber. And as Emily has dubbed me, I am the fiber girl!
Maple, Hazelnut & Flaxseed Pancakes
Adapted from Bon Apetit, January 2004
1 cup whole wheat flour
1/4 cup flaxseed meal (ground flaxseeds)
1/4 cup finely ground hazelnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup plain yogurt
1/4 cup raw maple syrup
1 large egg
In a medium bowl, whisk flour, flaxseed meal, hazelnuts, baking powder, baking soda, and salt. In another bowl, whisk milk, yogurt, maple syrup, and egg together. Add milk mixture to dry ingredients and whisk until incorporated.
Brush or spray a large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet in 1/4 cup amounts. When bubbles appear on surface of pancakes (after about 2 minutes) turn pancakes over and cook until golden brown. Brush skillet lightly with vegetable oil as needed before cooking each batch. Serve with additional maple syrup. Yields 8-10.