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“Healthy pancakes with great flavor and texture--for seed lovers only! (Slightly adapted from a Bob's Red Mill recipe.)”
READY IN:
45mins
SERVES:
4
YIELD:
16 small pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, whisk together whole wheat pastry flour, cornmeal, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and sunflower, pumpkin, and flax seeds.
  2. In a medium mixing bowl, whisk together buttermilk, eggs, and melted unsalted butter.
  3. Add wet ingredients to dry, and whisk until just combined.
  4. Heat a large non-stick skillet over low-medium heat.
  5. Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
  6. Serve warm with maple syrup.

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