Blueberry Flax Pancakes

Blueberry Flax Pancakes

About 8 to 12 pancakes

These are really so good and easy to make. The flax seed meal and blueberries make these a healthier pancake.

1 1/2 cups dry pancake mix

1/2 cup flax seed meal

1 cup skim milk

2 eggs

1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat.

In a medium bowl, stir together the milk and eggs. Pour the liquid into the dry ingredients and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook, until browned on the other side.

Banana Pancakes

Banana Pancakes

Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.

Ingredients:

• 1-1/2 cups all purpose flour
• 2 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg, lightly beaten
• 1-1/3 cups milk
• 3 Tbs. vegetable oil
• 1 banana, mashed
• 1/4 cup chopped walnuts

Cooking Directions:

Sift first 4 ingredients together in a bowl. Combine next 4 ingredients in another bowl. Stir milk mixture into flour mixture just until combined. Stir in walnuts. Heat a heavy nonstick skillet or griddle over medium high heat to 375° F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, until small holes appear in the batter and bottom is browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200° F oven until ready to serve.

Per Serving: calories 285, fat 12.6g, calories from fat 40%, protein 7.3g, cholesterol 38.5mg, dietary fiber 1.8g

Pumpkin Pancakes

Pumpkin Pancakes

Servings: 8
Preparation Time: 10 min.
Cooking Time: 10 min.

Ingredients:

• 2 cup biscuit mix
• 2 Tbs. brown sugar, firmly packed
• 2 tsp. cinnamon
• 1 tsp. ground allspice
• 1-1/2 cups evaporated milk
• 1/2 cup solid pack pumpkin
• 2 Tbs. vegetable oil, more for skillet
• 2 egg
• 1 tsp. vanilla extract
• butter, {maple syrup or honey}

Cooking Directions:

Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with butter and maple syrup.

Per Serving: calories 260, fat 12.0g, calories from fat 42%, protein 7.4g, cholesterol 60.9mg, dietary fiber 1.4g