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Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

Rated as 3.67 out of 5 Stars

"Great for that 'Special Weekend Morning Breakfast'. Add your favorite berry, oh my!"
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Ingredients

30 m servings 544 cals
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • If the batter is too thick, add a little more milk to thin it out. Make sure your skillet is hot before cooking. I use an ice cream scoop to scoop batter onto skillet so the pancakes are even in size.

Nutrition Facts


Per Serving: 544 calories; 27.6 g fat; 61.8 g carbohydrates; 17.4 g protein; 98 mg cholesterol; 657 mg sodium. Full nutrition

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Reviews

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Good taste, easy to make pancakes.

The batter definitely needs to rest for at least 5 minutes or you will have flat, thin pancakes. I ate the first pancake and the flavor was like flour. I added a little vanilla and cinnamon an...