I believe that you don’t have to eat ‘diet’ food to be healthy and reach your goals. It’s more about how often you have certain foods, how much you have at once, and being sure you balance them out with plenty of produce and protein.
This morning I got a request from my boyfriend for pancakes. It’s been awhile since I’ve made these and was almost going to go for the typical eggs, bacon, and fruit he gets Sunday’s.
Then I remembered a flax pancake recipe we had to make in college nutrition food science class. Actually it was a simple white flour pancake recipe and one of the required variations added flax meal. It turned out very good, light and fluffy still, tasty…
So I rummaged through my recipes I’d kept, this one included, and whipped it up.
Here’s the recipe, feel free to swap in a gluten free or lower carb flour but texture may change. If I was to recommend any other flours I would suggest Pamela’s GF pancake mix or Bob’s red mill Garbanzo-favs flour or GF Biscuit and Baking mix.
1 cup all purpose flour
1/4 cup ground flax seed/flax meal
1 tbsp baking power
1 tbsp sugar
1 cup milk
1 tbsp oil
Combine dry ingredients. Combine wet ingredients and add to dry. Mix until just combined, a few bubbles or dry sports are ok but don’t over mix.
Drop by 2-3 tbsp onto hot greased skillet. Cook until bubbles, flip and cook until set through.
Makes about 12 pancakes. Or 4 servings.