Blueberry Flaxseed Pancakes | Recipes

Blueberry Flaxseed Pancakes

(6) Ratings:
Prep Time:
Cooking Time:
Makes:12 pancakes
Freezing:excellent

Bring the taste of blueberries to your breakfast table with these delicious pancakes. Top them with homemade blueberry syrup and enjoy!

Ingredients

Blueberry Syrup

1 cup 250 mL fresh or frozen blueberries
½ cup 125 mL maple syrup

Pancakes

1 can 354 mL Carnation® 2% or Fat Free Evaporated Milk
¼ cup 50 mL lemon juice
2 cups 500 mL Robin Hood® Nutri Flour Blend™ Tastes like White
½ cup 125 mL ground flax seed
¼ cup 50 mL whole flax seed
¼ cup 50 mL sugar
½ tsp 2 mL salt
2 tsp 10 mL baking powder
½ tsp 2 mL baking soda
2 eggs
¼ cup 50 mL Crisco® Canola or Vegetable Oil
1 cup 250 mL fresh or frozen wild blueberries
Oil for brushing skillet

Directions

  1. Place blueberries and maple syrup in small saucepan. Bring to a boil. Cook  1 minute. Remove from heat. Reserve.
  2. Stir evaporated milk and lemon juice together in a small bowl.  Reserve.
  3. Combine dry ingredients in a large bowl. Add evaporated milk mixture, eggs and oil. Do not over mix. Batter will be thick.
  4. Heat large nonstick skillet on medium heat. Brush lightly with oil. Spoon 1/3 cup (75 mL) batter into hot skillet for each pancake. Leave some room between each pancake as they spread and puff up. Sprinkle with blueberries. Cook until bubbles appear on the top side. Turn over and cook other side, about 2-3 minutes per side. Serve with Blueberry Syrup.

Carnation is a trademark of Société des Produits Nestlé S.A., used under license.

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