Mmmm pancakes. I absolutely love pancakes but hate that hungry feeling you get an hour afterward. These pancakes taste delicious and will leave you full through lunch!
When my grandmother had her heart attack I was working on some heart healthy recipes for my breakfast cookbook. I wanted something that was easy to make, tasted amazing, and had no cholesterol and low sodium. The solution… replacing the eggs with ground flax seeds. The benefit here is getting omega 3 fatty acids which are great for heart health and protein from the flax seeds as well. This is why these amazing pancakes keep your tummy fuller longer.
My husband of course said they must have chocolate chips, but you can make them without the chocolate and they will be just as delicious. I have also gotten addicted to pure maple syrup. It is very sweet so you need just a tiny bit and its much better for you than a lot of the “maple syrups” on the market that are just corn syrup with maple flavoring. It is a bit pricey but for how long a bottle will last and the exceptional taste it is worth a try!
- ¾ cup almond milk (or milk of your choice)
- 2 tsp lemon juice
- 1 cup flour
- 2 Tb sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tb ground flaxseed
- 3 Tb water
- * Optional ¼ cup chocolate chips or blueberries
- In a large bowl, combine the almond milk with the vinegar or lemon juice in a small dish and set aside for 5-10 minutes.
- In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a small bowl whisk the ground flaxseed and water until thick and creamy. Add to the milk mixture.
- Slowly add the dry ingredients to the wet ingredients until thoroughly combined and any large lumps are gone.
- Heat a large skillet over medium to medium high heat and coat with cooking spray.
- Use a ¼ cup scoop to pour batter onto the skillet. Cook until bubbles appear on the top surface, flip, and cook until the bottom is golden brown. Serve warm.