- Rating:
- Servings:
- 16
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
- 1/2 cup Stoneground Cornmeal
- 1/2 cup Whole Wheat Flour
- 1/2 cup Unbleached Flour
- 2 tablespoons Roasted Organic Golden Flax Seed Meal (see note below)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 3/4 cups Unflavored Soymilk
- 1 large Egg
- 1 large Egg Whites
- 2 tablespoons Olive Oil
- 2 tablespoons Sorghum Syrup or Dark Honey
Directions
Combine dry ingredients in a large mixing bowl. Set aside. Combine remaining ingredients in a blender or whisk together in a small mixing bowl until smooth.
Make a well in center of dry ingredients. Pour liquid mixture into well; stir just until combined. Allow batter to rest for 30 minutes or overnight in the refrigerator. Add additional soymilk, if needed, to obtain batter the consistency of thick cream.
Heat a nonstick griddle or skillet over medium heat. Lightly coat griddle with olive oil spray, if necessary.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook the other side until golden brown.
Cook your flaxjacks over moderate heat so they don't burn; the flaxseed makes them brown more quickly. Serve hot with lots of fresh or dried berries.
