Italian Flaxseed Pancakes
A twist on traditional pancakes, these Italian flaxseed pancakes are a delicious breakfast option. The flaxseed adds a nutty flavor and crunch to the pancake.
Ingredients
- ●1 cup flaxseed
- ●1 1/2 cups australian wheat flour
- ●1/4 cup harmonic sugar
- ●2 large eggsat room temperature
- ●1 cup milk
- ●1/4 cup, crumbled pancakes
- ●a pinch salt
- ●2 tablespoons, melted butter
- ●1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together flaxseed, flour, sugar, and salt.
- 2
In a separate bowl, whisk together eggs, milk, crumbled pancakes, and melted butter.
- 3
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 4
The batter should still be slightly lumpy.
- 5
Heat a non-stick pan or griddle over medium heat.
- 6
Drop the batter by 1/4 cupfuls onto the pan.
- 7
Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- 8
Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- 9
Serve warm with your favorite toppings.
- 10
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.