Maple Walnut Flax Pancakes
Start your morning on a wholesome and satisfying note with these Maple Walnut Flax Pancakes! Bursting with the nutty goodness of ground flaxseed and chopped walnuts, these fluffy pancakes are naturally sweetened with a touch of maple syrup, making them a perfect balance of nutritious and indulgent. Rich in omega-3s and fiber, thanks to the flaxseed, this recipe offers a nutritious twist on classic pancakes without sacrificing flavor. Quick and easy to prepare, these golden beauties come together in just 25 minutes and pair beautifully with extra maple syrup, a sprinkle of walnuts, or a handful of fresh fruit. Ideal for a cozy weekend brunch or a hearty weekday breakfast, these pancakes are customizable for all diets, with a simple swap for plant-based milk. Enjoy a stack of these delightful pancakes, and make every morning feel extra special!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Ground flaxseed
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Milk (or plant-based milk)
- 2 tablespoons Maple syrup
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 0.25 cup Chopped walnuts
- 1 teaspoon Cooking oil or butter (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the flour, ground flaxseed, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, maple syrup, egg, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form and the edges appear set.
Flip the pancake and continue cooking for another 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with additional maple syrup, walnuts, or fresh fruits if desired.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
