These are kind of dense, nutty, healthy pancakes. Since you have maple syrup in the batter, you don’t really need it on top as is customary, I think these are delicious plain eaten by hand, or topped with yogurt or fruit. Either way, they are much more unique and flavorful than traditional pancakes.
Did you know: When purchasing maple syrup, look for pure maple syrup instead of those marked as “pancake” syrup. Pancake syrup is nothing more than high fructose corn syrup and maple flavoring and has no actual maple. We generally think maple syrup is sticky, but you’ll be surprised that the real stuff isn’t so sticky at all. Real maple syrup is expensive (it takes 30-50 gallons of sap boiled down to make 1 gallon of syrup after all), and there are different grades. I rarely eat it, so I just buy whatever I find that is the least expensive, but if you like it a lot you might try different varieties. Either way, it’s much better than the stuff we typically think of as maple syrup.
Ingredients:
1 cup all purpose flour
1/4 cup flaxseed meal
1/4 cup finely chopped walnuts
1 1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
Directions:
Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupful. 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. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
(makes 4-6 servings)
