Flaxseeds and ground flax meal are true nutritional powerhouses. These tiny seeds have an abundance of omega- 3 fatty acids and lignans. Lignans may benefit the heart and have anti- cancer properties. This recipe is for babies that are 10 months or older.
Makes 8 2-oz pancakes
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp baking powder
- 1 tbsp salt
- 2 tbsp sugar
- 2 tbsp ground flaxseed
- 2 eggs
- 1 pint buttermilk
- 1/8 lb unsalted butter, melted
- 1/2 cup fresh blueberries
- 2 cups pancake mix (from above)
In a large bowl, combine the ingredients for the dry pancake mix. Store in a zipper bag or in a plastic container with a tight fitting lid.
Preheat griddle to 350°F. You can also use a large cast-iron pan or a non-stick pan. Let it preheat for a while on medium heat— you’ll have to practice a bit to achieve the correct and consistent heat. Pour the pancake mix and the flaxseed into a large bowl. Whisk eggs in a small bowl. Add buttermilk and then melted butter to the small bowl and whisk ingredients together.
Add the egg, buttermilk, and butter mixture to the pancake mix and the flaxseed. Add blueberries. Slowly whisk together to just combine wet and dry ingredients. You do not want the mixture to be smooth! Ladle mixture (about 2 ounces per pancake) onto the griddle and cook until golden brown. Flip and cook the other side until golden brown. This should take approximately 5 to 6 minutes.
You can use frozen blueberries if you want. They’ll turn the whole batter blue if you add them to the mixture. When using frozen I place them in the pancakes just after they are poured onto the griddle.
Skip the maple syrup and the butter and top these with blueberry or apple puree.