Yield: 6 servings (2 pancakes)
Ground flaxseeds, which are high in alpha-linolenic acid, give a subtle nutty undertone to these easy-to-fix hot cakes. Because the hot cakes cook quickly, it’s fine to use flaxseed oil in this application.
1 1/2 cups fat-free or reduced-fat buttermilk
1/2 cup quick-cooking oats (not instant)
1 omega-3 rich egg
2 tbsp. flaxseed or canola oil
1 cup all-purpose flour
1/4 cup flaxseed meal (ground flaxseeds)
3 tbsp. white sugar or brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
canola oil (optional)
1. Combine the buttermilk and oats in a small bowl, and let stand 10 minutes so that the oats absorb
2. Stir in the egg and the oil.
3. Combine the flour, flaxseed meal, sugar, salt, cinnamon, baking soda, and baking powder in a large
bowl, and stir well.
4. Add the oat mixture to the flour mixture, stirring until smooth.
5. Spoon about 1/4 cup of the batter for each pancake onto a nonstick griddle or skillet brushed lightly
with canola oil, and cook over medium to medium-high heat.
6. Do not crowd the pancakes. Turn the pancakes when their tops are covered with bubbles and the
edges look cooked (about 2 to 3 minutes). Finish cooking until the second side is brown, about 1 to
Cooking tip: Sprinkle some finely chopped walnuts into the batter just before cooking to add an extra dose of alpha-linolenic acid and a more pronounced nut flour.
From THE OMEGA-3 CONNECTION by Andrew L. Stoll, M.D. Copyright©2001 Andrew L. Stoll, M.D.
Reprinted by permission of Simon & Schuster, Inc.