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Whole-Wheat Flax Pancakes

Kathyrn Matthews, New York City-based freelance food writer

Every cook needs a recipe that is good for you -- and this one is delicious, too. Perfect for starting the new year. Soy milk makes these golden-brown hotcakes rich and satisfying. I especially love to top them with homemade fruit compote or fruit preserves, although maple syrup and honey work just as well.

Whole-Wheat Flax Pancakes

  • 1 cup unbleached white flour
  • 1 cup whole-grain or whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons ground flaxseed
  • 2 tablespoons canola oil
  • 2 cups plain soy milk

Preheat oven to warm.

In a medium mixing bowl, whisk together the flours, baking powder, salt and ground flaxseed. Make a well in the center and add the canola oil and soy milk. Stir thoroughly (the batter will be lumpy). In a lightly oiled griddle or nonstick 12-inch skillet over medium heat, add 1/3-cupfuls of batter to form pancakes.

Cook for about 2 to 3 minutes on each side until golden brown.

Transfer each batch of cooked pancakes to a large sheet of aluminum foil. Seal ends together and place in warm oven until ready to serve. Makes 12 4-inch pancakes.

"Flax: The Super Food"
by Barb Bloomfield, Judy Brown and Siegfried Gursche

Thursday, January 02, 2003

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