Pancakes make a great meal any time of the day. When made with whole ingredients like these flax pancakes are, they are a great source of fiber, complex carbohydrates, protein and of course, taste.
Flax is an inexpensive food that is grown abundantly in Canada. It is one of the richest sources of lignans, plant compounds that are associate with lower rates of cancers, especially sex hormone related cancers like breast and prostate. These pancakes are low in sugar and easy to make, no need to wait for weekend breakfasts to enjoy, try them for dinner.
Apple Zucchini Flax Pancakes
- 1-1/4 cups unbleached flour or 1 cup whole wheat flour
- 1/3 cup ground flax seeds
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 eggs separated, white stiffly beaten
- 1-1/4 cups milk or alternative
- 3 Tbsp avocado oil
- 1/2 cup shredded apple
- 1/2 cup shredded zucchini
In a large bowl combine dry ingredients
in a medium bowl, lightly beat together egg yolks, milk and oil
Add liquid to dry and stir only until combined
Fold in egg whites
Preheat pan to medium heat and lightly grease. Using a 1/3 cup measure, pour on to pan and cook until bubbles pop [about 2 minutes], flip and cook for another 30 seconds or so.
Top with maple syrup or fruit preserves
Photo credit: Jason Perlow