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Blueberry Flax Pancakes

Easy and wholesome Blueberry Flax Pancakes that combine classic comfort with a healthy twist.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Go whole wheat if you’re feeling energetic.
  • 2 tablespoons ground flaxseed
  • 2 tablespoons sugar White or brown—it’s your show.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
Wet Ingredients
  • 1 cup milk (dairy or non-dairy, promise it still works)
  • 1 whole egg
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries Don’t thaw if frozen.

Method
 

Preparation
  1. Whisk dry ingredients (flour, flaxseed, baking powder, baking soda, sugar, salt) together in a big bowl.
  2. In another bowl, beat the egg, then mix in milk, melted butter, and vanilla.
  3. Make a well in the dry goods, pour in the wet mixture, and gently stir. Lumps are fine; do not overmix.
  4. Gently fold in the blueberries, trying not to smash them.
Cooking
  1. Heat a nonstick pan to medium; add a little butter or oil before pouring in the batter.
  2. Scoop about 1/4 cup of batter for each pancake, cooking until bubbles form, then flip and cook until golden brown.

Notes

Drizzle with maple syrup, add more blueberries on top, sprinkle powdered sugar, or serve with Greek yogurt for extra flavor.