By DEBORAH BALZER
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.
BANANA FLAX PANCAKES
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.
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View other low-fat recipes, such as Strawberry and Avocado Salsa, Low-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.