This pancake recipe is unique in that it is lower in carbohydrates than your usual pancakes due to the soy flour. They are high in fiber because of the flax seed, soy and oatmeal flour. They also have some of the best heart healthy omega 3 essential fatty acids due to the flax seed. And they are high in protein due to the soy flour, egg and Greek yogurt. Let the pancake batter sit for a few minutes and then add more water. The extra fiber soaks up the liquid so you’ll need to thin it down a bit. You will need only a little oil because the flax seed adds extra healthy fat as well as the low fat yogurt. I reduce the calories and sugar by putting the maple syrup on my plate and dipping the tip of the pancake bite into the syrup. The syrup reaches my taste buds first saving me from drowning my pancakes with syrup. One tablespoon of syrup will take me through my meal.
- 1 1/2 cup oat flour (I use Bob’s Red Mill – and if your live in Maine, Reny’s has the best prices for it!)
- 1/4 cup cornmeal (use blue if you can get it – it has more nutrients and is not as genetically modified as the yellow)
- 2 tsp. baking powder
- 4 tbsp. ground flax seed (I also like Bob’s Red Mill)
- 3 tbsp chia seeds
- 1 tsp nutmeg
- 1/4 cup sugar
- 3 tbsp canola oil
- 1 egg
- 3/4 cup Greek low fat vanilla yogurt (I like Cabot’s real vanilla bean)
- 3/4 cup water
- water to thin if needed
Mix all the dry ingredients then add the moist and mix together with spoon until smooth. Let sit for a few minutes and add a little extra water as needed to thin the batter. I would use a nonstick pan or a very well seasoned cast iron pan. This recipe will make about 4 servings.