Wednesday, November 16, 2011

raspberry flax pancakes

This recipe is from Moosewood Kitchen's latest cookbook, Cooking for Health. I modified them a bit, only because the recipe called for 2 eggs, and I only had one. I substituted half a mashed banana, and I really like the slight banana flavour. Feel free to add a different fruit other that raspberries, or some spices like cinnamon. If you like sweeter pancakes, you might want to add a few teaspoons of sugar to the batter.

This makes about 15 small pancakes, so if you feel that's too many, just freeze some - cook all the pancakes, and once they're cooled, freeze them in zip locks, separated by parchment paper. Put the frozen pancakes directly into the oven or toaster oven to heat them up before eating.

Also, try using whole wheat pastry flour, also called soft whole wheat flour. It's a great flour to use in cookies and sweet baked things, and really makes a difference in the texture of the pancakes.

raspberry flax pancakes

1/4 cup whole flax seeds
1/2 cup oatmeal
1 cup whole wheat pastry flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

1 egg
1/2 mashed banana
1 cup full fat yogurt
1/4 cup mild vegetable oil
1 cup water
1 tsp vanilla

zest from one orange
1 cup frozen or fresh raspberries

Grind oatmeal and flax seeds in a food processor, until it's the texture of cornmeal. Combine all dry ingredient in a bowl, and whisk together. In a separate bowl, beat eggs, banana, yogurt, oil, water, vanilla and zest. Pour wet ingredients into dry, and stir until just combined. Finally, stir in raspberries.

Cook on a griddle, about 2 minutes on each side. Serve with butter, fruit and maple syrup.

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