Whole Grain and Flax Pancakes

Yield: 4 servings.


  • ¾ cup all-purpose flour, sifted
  • ½ cup whole-wheat flour
  • 2 tbsp. flax meal
  • 1 tbsp. wheat germ
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • Pinch salt
  • 1 tsp. vanilla
  • 1 ½ cup low fat milk + 2 tbsp.
  • 2 eggs
  • 2 tbsp. grapeseed oil
  • Vegetable oil, for cooking pancakes
  • Blueberries, for serving
  • Maple syrup, for serving
  • Low fat yogurt, for serving (optional)


  1. Combine all the dry ingredients in a medium bowl – flours, flax meal, wheat germ, baking powder, sugar and salt. 
  2. In another medium bowl, add all the wet ingredients – vanilla, 1 ½ cups milk, eggs and grapeseed oil. Whisk to combine. 
  3. Add the wet ingredients to the dry ingredients. Gently stir. If mixture is too thick, thin with 2 tbsp. milk. Do not over mix. 
  4. Heat two 6-inch non-stick fry pans over medium-high heat. (Alternatively, use a griddle or cast iron skillet). Add 1 tbsp. vegetable oil to the pan and wipe out the excess with paper towel. 
  5. Add 1/4 cup of batter and cook until the top of the pancake bubbles. Flip and continue cooking until the bottom is lightly golden brown, about 2 minutes. Repeat with the remaining batter, keeping the pancakes warm in a low oven as you make them. 
  6. Serve with lots of fresh blueberries and maple syrup. Add a dollop of yogurt, if desired.