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Blueberry Flax Pancakes

Blueberry Flax Pancakes

  • Prep

    5 m
  • Ready In

    5 m
Freckles

Freckles

Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Set a nonstick skillet over medium heat.
  2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
  3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
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Reviews

GodivaGirl
114

GodivaGirl

4/2/2008

These were really good! Instead of using a boxed pancake mix from the store I used the homemade pancake mix recipe from this site. I followed the recipe as stated and did use frozen berries. I put flax in many different bread and muffin recipes I make from allrecipes, and now pancakes!

CUPSPINNER
72

CUPSPINNER

2/19/2006

My husband and I loved these. I used a multigrain pancake mix by Bob's Red Mill. The batter was really thick, I added more liquid, plus it thickened even more while standing (flax will do that!). It was more like biscuit or muffin batter. But I used the recommended measure and spread it out in the pan. I used a little lower heat to account for the thickness. Although thick and clunky looking, they were moist and light to eat. I cooked some frozen blueberries with spenda for a compote topping that was light in calories. Fiber, Omega-3, Antioxidants...and flavor. What more do you want for breakfast!

Renee
54

Renee

7/23/2007

I followed another user's advice and used Bob's Red Mill multigrain pancake mix. However, instead of using milk I used lowfat buttermilk and subbed egg replacement for the eggs. This is even more exceptional with the addition of chopped pecans or walnuts and a blueberry compote (a couple handfuls of blueberries and enough sugar to lightly coat, simmered over medium heat until most of the berries burst and emit their juices).

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