Flax Seed YET Delicious Pancakes and Happy to Be Archaic!

Hi everyone and happy Tuesday!

In the summer, I like to make fancy breakfasts for my kids, even on the weekdays, but I don’t want them all to be sugary cereals or empty calorie pancakes. For this reason I have the following flax seed-wheat germ pancake recipe below. My kids feel nurtured and loved but they will also be healthfully fueled for their day. Isn’t that what breakfast used to be, back in the day? Healthy with fruit?

What also used to be back in the day was a written list of all your friend’s phone numbers, one of which I still have and have strategically placed on my bulletin board for easy access. My friend , Raj, was so struck when he noticed my old school list (well, more like a crazy collage of numbers covering every inch of a page of loose leaf), that he wrote me the following email:

” The whole idea is very retro and counter-cultural relative
to today’s trends. Yet, your choice of organizing critical information
(anti-technology) harks back to a fundamentalism and simplicity that people
today have forgotten about in a technological world but that remains highly
relevant. That is, your’s is a seemingly backward looking approach, however, it
is actually trailblazing in that it actually speaks to a certain part of us that
is fast going away; the need to remain connected to a more organic world as
organic beings, given that so much of our world is being replaced by technology.
Not really a new idea, but certainly relates to the organic food movement as
well. “

Who knew Raj was a genius and that I was a trailblazer ? 🙂

Thanks for the musings, Raj and I hope you enjoy this recipe!

Flax Seed Wheat Germ Pancakes:
dry ingredients:
1/2 cup whole wheat flour
1/2 cup white flour
2 TBS wheat germ
1 TBS ground flax seeds
1 tsp baking soda

Wet ingredients:
2 TBS olive oil
1 1/2 cups heavy cream (can substitute with buttermilk or full Greek yogurt)
1 beaten egg

butter or olive oil for frying

fruit of your choice-I used cherries and strawberries

Mix dry ingredients in one bowl, mix wet ingredients in a bowl and combine dry into wet ingredients until combined.

In a cast iron or non-stick skillet, heat up a tsp or two of butter or olive oil. When melted spoon out a few TBS of batter, let cook for a minuet or two, check underneath with a spatula to make sure it is browning and then flip. Let cook for another couple minutes and set aside on plat. Repeat until batter is done.
Serve with fresh fruit (I used cherries)
Serves about 3-4


8 Responses

  1. Thanks for the reminder to add healthier stuff to pancakes. Audrey eats them up with syrup and I cringe to think of all the sugar she's ingesting! You are a trailblazer. And…yes, I had to check…I found myself on your handwritten list…feels biblical!

  2. How weird… just the morning this was posted I dumped a bunch of ground flax seed into our pancake mix! Unually add an extra egg for protein as well. The kids initially complained when they saw the flax in there until they tasted them, then loved them just the same! For syrup we've been loving the maple/agave blend Trader Joes sells (or you could make your own). Just straight Agave is great too (low GI). Or cinnamon/cane sugar blend.

    I also want to put in a plug for using unrefined coconut oil for greasing the gridle or any kind of pan sauteeing/frying. I've been reading about all the health benefits of unrefined/organic coconut oil and that the saturated fat is more a health problem for "fake" saturated fats (shortening), and fried foods where the oil gets too hot (smokes) and becomes unhealthy. Coconut oil, peanut oil, and butter have a higher heat treshold so they don't break down and become unstable as quickly for cooking like other vegetable/olive oils. Tastes great too!

  3. Great! The other thing I'd like to make for breakfast is zucchini pancakes/fritters. Do you have some recipes for this?

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