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whole wheat oatmeal flaxseed pancakes

(4 ratings)
Blue Ribbon Recipe by
Sharon Hansen
Pontiac, IL

My husband loves pancakes and waffles. I wanted to make something a bit healthier. I came across a pancake recipe that he wouldn't have eaten with the ingredients in it, so I deleted those and added some others and ended up with this. We love them and so do my guests. Flax seeds are not only healthy, but they also taste great! I use pure maple syrup on mine because anything else masks the wonderful flavor of the pancakes. The recipe can be halved or doubled. I sent this recipe in to "Cooking for Two" and it was published in Fall 2008.

Blue Ribbon Recipe

Looking to lighten up your morning breakfast? Give these no-guilt pancakes a try. With whole grains, flaxseed, and just a hint of sugar, this easy pancake recipe makes you feel like you're starting the day right. The batter is sticky and a bit thick but don't let that fool you. The pancakes turn out light and tender. Drizzle with honey or real maple syrup for an amazing breakfast.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 2 -4
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For whole wheat oatmeal flaxseed pancakes

  • 2/3 c
    whole wheat flour
  • 1/3 c
    old-fashioned or quick oatmeal
  • 2 Tbsp
    whole flaxseeds
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1/8 tsp
    salt (omit if using salted butter)
  • 1 lg
    egg, separated
  • 1 c
  • 1 Tbsp
    packed brown sugar or raw sugar
  • 2 Tbsp
    canola oil or melted butter
  • 1 tsp

How To Make whole wheat oatmeal flaxseed pancakes

Test Kitchen Tips
Use a 1/4 cup measuring cup for equal-sized pancakes. Then use the back of a spoon to spread the batter out a little. Set your griddle to 325 (or stove to a medium-heat) so the batter has plenty of time to cook the grains all the way through.
  • Dry ingredients in a mixing bowl.
    Mix dry ingredients.
  • Adding wet ingredients to the bowl.
    Add wet ingredients to dry ingredients except for egg white.
  • Whipping egg whites until fluffy.
    Whip egg white until fluffy.
  • Folding egg whites into the batter.
    Fold into batter.
  • Cooking the pancakes on a griddle.
    Cook on a hot griddle on both sides until deep golden brown. Yield (8) 4-inch pancakes