Hearty Raspberry Pancakes

11 ingredients
7 steps

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup ground flax seed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon canola oil
  • 1 cup low-fat milk
  • 1/2 cup walnuts
  • 3/4 cup black raspberries (may substitute small red raspberries)

Directions

  1. 1
    Chop the walnuts into a coarse meal.
  2. 2
    In a medium mixing bowl, whisk together the flours, flax seed, sugar, baking powder and salt.
  3. 3
    Add the vanilla, canola oil and milk, stirring until completely mixed together.
  4. 4
    Fold in the raspberries and walnuts.
  5. 5
    Preheat a greased skillet or griddle over medium heat. When a drop of water sizzles when it is flicked onto the skillet, you are ready to make some pancakes.
  6. 6
    Pour about 1/2 cup of batter onto the skillet and allow to cook for 2-3 minutes. When the edges are set, flip the pancake and cook for another minute or two until both sides of the pancake are browned. Remove to a plate to partially cool, and repeat with the rest of the batter.
  7. 7
    Serve topped with syrup or preserves.

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