A delightful and nutritious pancake recipe using whole grains and flax seeds for a wholesome breakfast.
Combine the ground flax seed, whole wheat flour, cornmeal, baking powder, baking soda, and sea salt in a mixing bowl.
Ensure the dry ingredients are well mixed to distribute the leavening agents evenly.
In a separate bowl, whisk together the egg, canola oil, and water until well combined.
Use room temperature water to help the ingredients blend smoothly.
Pour the wet mix into the dry mix and stir gently until just combined. Do not overmix.
Overmixing can result in dense pancakes, so mix just until no dry spots remain.
Heat a greased griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the griddle.
Wait until bubbles form on the surface of the pancakes before flipping them.
Cook until golden brown on both sides and cooked through. Serve warm with your favorite toppings.
Keep cooked pancakes warm in a low oven while finishing the batch.
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