Honey, Wheat and Linseed Pancakes

I made these this morning because I needed to use up the rest of the buttermilk I had from making cupcakes. I was quite happy with how they turned out. They were a bit thinner than I thought they would be but they tasted good anyway.

For the original recipe go to:

Here is my ever so slightly different version:


1 cup White Wheat Flour

3 tablespoons ground linseed

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

3 tablespoons honey


1. Place all ingredients into a large mixing bowl, stirring to combine.

2. Heat a medium non-stick frying pan to medium heat.

3. Spoon a few tablespoons of batter into the center of your frying pan. With a spoon, form your batter into a nice round pancake. 

4. Let cook for about 2 minutes or until bottom is golden brown. Flip and cook for an additional minute or so until browned and cooked through. Transfer each pancake to a plate until all batter is used up.

3. Serve these healthy pancakes with pure maple syrup and sliced/chopped fruit. 

Americans call linseeds flaxseeds, so again I just changed it to Australian terms. Same goes with the frying pan.


2 thoughts on “Honey, Wheat and Linseed Pancakes

  1. I like the fact that these have linseed meal in them, and will have to try your recipe. Linseed adds a great flavour to food, doesn’t it?


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