Blueberry Flax Pancakes

Ingredients and Weight:

• 1 cup (120g) all-purpose flour
• 1/4 cup (20g) flaxseed meal
• 2 teaspoons (8g) baking powder
• 1/4 teaspoon (1g) salt
• 1 large egg
• 1 cup (240ml) milk
• 1/4 cup (60ml) melted unsalted butter, plus more for greasing the pan
• 1 cup (120g) fresh or frozen blueberries

Preparation Time:

10 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

Easy (1)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, flaxseed meal, baking powder, and salt.
2. In a separate bowl, whisk together the egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a griddle or frying pan over medium heat. Grease the pan with butter.
6. Pour 1/4 cup of batter onto the hot pan for each pancake.
7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
8. Serve warm with your favorite toppings, such as butter, syrup, or fruit compote.

Nutritional Information:

• Calories: 250 per pancake
• Fat: 10g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Fluffy and flavorful
• Lightly sweetened with fresh blueberries
• Rich with the nutty flavor of flaxseeds
• Perfect for a hearty and satisfying breakfast or brunch

User Comments:

• "These pancakes are the perfect balance of sweetness and tartness. The flaxseed adds a nice crunch and nutty flavor."
• "I love the fluffy texture of these pancakes. They're so filling and delicious."
• "I've tried many blueberry pancake recipes, but this one is by far the best. The flaxseed makes them so healthy and nutritious."

Special Precautions and Tips:

• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• To make the pancakes ahead of time, cook them as directed and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• If the batter seems too thick, add a little more milk. If it seems too thin, add a little more flour.