Best 4 Whole Grain Spelt And Flax Seed Pancakes Got Berries Recipes
Craving something delicious and nutritious for breakfast? Look no further than these incredibly tasty and healthy whole grain spelt and flax seed pancakes with a delightful berry topping. Made with wholesome ingredients like whole grain spelt flour, flax seeds, and fresh berries, these pancakes are packed with fiber, protein, and antioxidants. Not only are they incredibly satisfying, but they'll also give you a boost of energy to start your day. The article features two irresistible recipes: classic whole grain spelt and flax seed pancakes and a mouthwatering berry version bursting with the goodness of mixed berries. Both recipes are easy to follow and can be tailored to your preferences, whether you prefer a fluffy or crispy texture or your favorite berry combination. Get ready to indulge in a breakfast or brunch that's not only delicious but also nourishing for your body and soul!
Here are our top 4 tried and tested recipes!
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
WHOLE WHEAT PANCAKES WITH FLAX SEED
I make these 2 times a week for my family. Mostly for dinner believe it or not. My girls love this recipe. The flax seed is whole which makes it easier to eat. They kids don't even taste it or feel it when eaten but they do get the health benefits. Started out just for breakfast but now we eat these 2 times a week to cut down on meat cost. Very budget friendly.
Provided by volkswagon mama
Categories Breakfast
Time 15m
Yield 20 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Whole wheat flour, baking powder, whole flax seed and salt mix in separate bowl. In a small bowl mix olive oil, milk, vanilla and eggs together till blended. Pour wet ingredients into dry ones and mix well. Cook just like traditional pancakes.
- Optional: Instead of vanilla, add banana favoring, crushed walnuts and a teaspoon of honey. My kids love this one.
- You can also add mashed banana's, or baked pumpkins, dried fruit, or even bran to it. Endless possibilities.
Nutrition Facts : Calories 421.2, Fat 17.8, SaturatedFat 5.1, Cholesterol 158.1, Sodium 740.8, Carbohydrate 51.8, Fiber 8.7, Sugar 0.7, Protein 17.4
WHOLE GRAIN SPELT AND FLAX SEED PANCAKES - GOT BERRIES?
Great for that 'Special Weekend Morning Breakfast'. Add your favorite berry, oh my!
Provided by Say So Chef
Categories Whole Grain Pancakes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
- Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 61.8 g, Cholesterol 97.9 mg, Fat 27.6 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 3 g, Sodium 656.7 mg, Sugar 16 g
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
Tips:
- Use ripe berries: This will give your pancakes a sweeter, more flavorful taste. If you don't have ripe berries, you can thaw frozen berries or use unsweetened applesauce.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat: This will help them cook evenly without burning.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them once, when bubbles form around the edges and the bottom is golden brown.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. You can top them with butter, syrup, fruit, or whipped cream.
Conclusion:
These whole grain spelt and flax seed pancakes with berries are a delicious and healthy way to start your day. They're packed with nutrients and fiber, and they're naturally sweetened with berries. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a quick and easy breakfast, give these pancakes a try!
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