These pancakes are a delightful twist on the classic whole wheat pancakes, offering a fluffy texture and a rich flavor.
Preheat a non-stick skillet over medium heat until hot.
Ensure the skillet is evenly heated to avoid uneven cooking.
In a mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, and salt.
Whisk the dry ingredients thoroughly to ensure even distribution.
Add the buttermilk, canola oil, and flax seed meal to the dry ingredients and whisk until smooth.
Avoid overmixing to keep the pancakes fluffy.
Pour about 1/4 cup of batter onto the skillet, forming a 5-inch circle.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface and the edges lift slightly, about 2 minutes.
Check the underside for a golden brown color before flipping.
Flip the pancake and cook the other side until golden brown, about 2 more minutes.
Press gently with the spatula to ensure even cooking.
Serve the pancakes warm with your favorite toppings like syrup or fresh fruit.
Keep pancakes warm in a low oven while cooking the rest.
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