Seedy Pancakes Recipe

Name: Seedy Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground flax seeds; 2 tablespoons ground sunflower seeds; 1 tablespoon poppy seed; 2 tablespoons wheat flour; 1 tablespoon wheat bran; 1 egg; ¼ teaspoon baking soda; ⅛ teaspoon baking powder; 2 teaspoons butter; water

Servings: persons

1 tablespoon ground flax seeds
2 tablespoons ground sunflower seeds
1 tablespoon poppy seed
2 tablespoons wheat flour
1 tablespoon wheat bran
1 egg
¼ teaspoon baking soda
⅛ teaspoon baking powder
2 teaspoons butter
water

1
Combine everything but the butter and water in a bowl.
2
Add water until a smooth consisitancy.
3
Melt butter in a skillet.
4
Fry by large spoonfuls, flipping when browned.
5
Serve with fruit, syrup, butter -- anything that tickles your fancy!
6
Enjoy!
7
:).
8
NOTE: To get ground seeds, just process whole seeds in a food processor or blender for a few seconds.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon ground flax seeds, 2 tablespoons ground sunflower seeds, 1 tablespoon poppy seed, 2 tablespoons wheat flour, and more.

Yes, Seedy Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seedy Pancakes

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