Maple, walnut, and flaxseed pancakes

Maple, Walnut, and Flaxseed Pancakes
adapted from Epicurious

• 1 cup all purpose wheat flour
• 1/4 cup flaxseed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat (2%) milk
• 1/4 cup pure maple syrup (I used a raspberry flavored syrup)
• 1 large egg
• 1 tablespoon (or more) butter
• Additional pure maple syrup (raspberry flavored)

Method

Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. 

Whisk milk, 1/4 cup maple syrup, and egg in another medium bowl. Add milk mixture to dry ingredients and whisk just until incorporated.

Add half tablespoon of butter to a nonstick skillet and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Add butter as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.

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Wish I'd had some nutmeg and cinnamon to add into the pancake mix, it was missing a little spice. But I guess not too much, since by the next morning my leftovers were gone . . . Next time I make these I'm going to use the frozen blueberries from last week's and this week's fruit shares. So far they've just been going into my oatmeal . . . mmm, maybe some oats in place of the flaxseed meal.