Maple, Pecan, and Flaxseed Pancakes

Maple, Pecan, and Flaxseed Pancakes
By Damien Cooney

Description: Damien uses Walnuts I use Pecans :-)

Ingredients:
1 cup all purpose flour (we use 1/2 whole wheat, 1/2 white flour)
1/4 cup flaxseed meal*
1/4 cup finely chopped pecans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk (any milk will do)
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

Directions:
Whisk flour, flaxseed meal, pecans, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated. Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4