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Whole Wheat Flax Seed Pancakes with Fresh Strawberry Syrup
If your looking for a delicious breakfast filled with healthy hearty ingredients, these Whole Wheat Flax Seed Pancakes with Fresh Strawberry Syrup will be it!
Author: Jackie
  • Pancakes-
  • 1 cup whole wheat flour
  • 1/4 cup flax Seed meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup buttermilk (or regular milk)
  • Butter or oil for frying
  • Strawberry Syrup-
  • 1 cup water
  • 3/4 cup sugar
  • 2 cups strawberries , quartered
  • Additional 1 cup diced strawberries (optional)
  1. To make the pancakes, combine dry ingredients in a large bowl.
  2. Make a well in the center and add eggs, vanilla and buttermilk.
  3. Whisk until batter is smooth and slightly runny.
  4. Melt butter or heat oil in a large skillet on medium heat.
  5. When pan is hot, pour 1/3 cup of batter onto hot pan.
  6. Cook until bubbles began to appear on top, about 1 1/2 minutes.
  7. Flip and cook until pancake is golden brown and set in the middle, about 2 minutes.
  8. Repeat with remaining batter.
  9. To make the strawberry syrup, combine water and sugar in a saucepan over medium high heat and stir until sugar is dissolved.
  10. Mix 2 cups of strawberries into saucepan and bring to a boil.
  11. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes.
  12. Store in an airtight container in the fridge if making in advance. Can be made up to 4 days in advance.
  13. Right before serving, stir in 1 cup diced strawberries (optional) for added texture.
  14. Pancakes makes 4-5 servings.