Buttermilk Pancakes With Golden Flax

• 3/4 cups Low-fat Buttermilk
• 1/2 cups Non-fat Milk
• 1 whole Egg
• 1 Tablespoon Oil
• 3/4 cups All-purpose Flour, Plus More If Needed
• 2 Tablespoons Ground Golden Flax (sometimes I Use 3!)
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda

1. In a medium bowl mix together the buttermilk, milk, egg and oil. Whisk to beat the egg and combine.
2. In a small bowl, whisk together the flour, flax, salt and baking soda. Pour the dry ingredients into the wet ingredients, stirring just until incorporated.
3. Heat a nonstick griddle or skillet over medium high heat. Lightly butter the surface and ladle 1/4 cup of batter per pancake onto the griddle.
4. Cook pancake until bubbles begin to pop on the top. Flip and cook for a minute or so more until bottoms are browned.
5. Serve warm with syrup or any of your favorite pancake toppings. Our favorites are bananas, raisins and walnuts!
6. Edited to add: We had a comment from a reader that her batter was too runny. While I have used these proportions successfully for years, it may be necessary to add a bit more flour if your batter is too thin. Add flour a few tablespoons at a time until you achieve a good pancake batter consistency. Enjoy!

ube, nonfat, egg, oil, allpurpose, ground golden, ubc, baking soda

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/buttermilk-pancakes-with-golden-flax/ (may not work)