You Can Make Healthier Pancakes

Mayo Clinic News Network

Flaxseed is a great source of fiber, minerals and nutrients. A small amount can pack a nutritional punch. They have a light, nutty taste and can be added to any number of foods, especially breakfast favorites.

Jen Welper, an Executive Chef with the Mayo Clinic Healthy Living Program, shows step by step how to use flaxseed to make a healthier version of banana pancakes. You will need: 2 medium bowls, whisk, fork, knife, cutting board, large saute pan, spatula.




Serves 12

  • 1 cup ground flaxseed
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1½ cups skim milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cup bananas

In a medium bowl, combine the flaxseed, flour, baking powder, sugar, and salt. In another medium bowl, combine the milk, eggs, and vanilla extract.

Make a well in the dry ingredients bowl and slowly add the wet ingredients to the dry while whisking. Mash or slice the bananas and add to the mixture.

Preheat a large saute pan or griddle to medium heat. Lightly coat with cooking spray and place 1/4-cup scoops of batter in the pan. Due to the heaviness of the flaxseed, pancakes may take a longer time to cook through. Lower heat, if necessary.

Nutrition Analysis per serving: 130 calories, 5 grams fat, 5 grams protein, 17 grams carbohydrates, 5 grams sugar, 3 grams fiber, 201 milligrams sodium.

As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.

View other low-fat recipes, such as Strawberry and Avocado SalsaLow-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.