Sneak Peak Recipe from the Runners World Vegetarian Cookbook
We are a pancake loving family. Making pancakes or waffles on Sunday morning with our kids has become a tradition that I look forward to every weekend. My 12 month old especially goes wild when he sees pancakes, pointing and shrieking to get us to put them on his plate as soon as they've cooled. So when my friend, Heather Irvine, sent me a copy of her new cookbook the pancake recipe was the first recipe we tried.
We made the recipe almost as detailed below with the following little changes: I used coconut sugar instead of white sugar because that's what we have in our house, we were all out of blueberries so I used frozen raspberries (cook with what you've got!), I doubled the amount of ground flax because why not, I used virgin coconut oil instead of butter in my cast iron skillet because I love to get the edges really golden and crispy.
I hope you enjoy this pancake recipe as much as we did! In the mood for more pancakes? You gotta try the Oatmeal Banana Pancake recipe in Run Fast. Cook Fast. Eat Slow. And discover more breakfast ideas for picky kids on our blog.
Check out the new Runners World Cookbook here!
Recipe: Whole Wheat and Flax Pancakes with Blueberries
By Heather Irvine
Once my husband discovered the fluffiest pancake recipe, we would make them once a week, without fail, after long runs. And then we started experimenting: What if we used part whole wheat flour? What if we added fruit? What if we went entirely whole wheat and added ground flaxseeds? Pretty soon we revolutionized our favorite fluffy, white-flour recipe to one packed with fiber, healthy fats, and antioxidants. And yes, they're still fluffy- and they taste great. We top them with pure maple syrup and homemade jams. This recipe makes 8 pancakes and serves four, but two people could easily polish them off.
MAKES 4 SERVINGS (8 PANCAKES)// TOTAL TIME: 20 MINUTES
Ingredients:
¾ cup whole milk
2 tablespoons apple cider vinegar
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon ground flaxseeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons unsalted butter, melted and cooled, plus more for the skillet
½ cup fresh or frozen blueberries
Pure maple syrup or jam, for serving
Instructions:
In a small bowl, combine the milk and vinegar. Let sit for 5 minutes.
In a large bowl, combine the flour, sugar, flaxseed meal, baking powder, baking soda, and salt. Mix well.
In a separate small bowl, whisk together the egg and butter. Add the milk mixture and whisk to combine.
Pour the wet mixture into the dry ingredients and whisk until combined. Gently stir in the blueberries.
In a large skillet over medium-high heat, melt ½ to 1 tablespoon but ter. Pour the batter onto the skillet, making 4 pancakes (reserving half the batter). Cook for 2 to 3 minutes , or until bubbles start to form on the tops and the bottoms are slightly brown. Turn the pancakes and cook for 2 to 3 minutes, or until the bottoms are slightly brown. Transfer the pancakes to a plate. Repeat with the remaining batter, adding more butter to the skillet if needed. Top with your favorite maple syrup or jam.
