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Apple Zucchini Flax Pancakes

From Puresource employee Sylvia Finlay
These are light, airy and delicious!
1/3 cup measure, yields 12 pancakes 
1 1/4 cups unbleached flour or 1 cup whole wheat flour
1/3 cup milled NOW Real Food® Flax Seed*
3 Tbsp. NOW Real Food® Beet Sugar*
1 Tbsp. baking powder
½ tsp. sea salt
¼ tsp. cinnamon
1/8 tsp. nutmeg
2 eggs, separated, whites stiffly beaten
1 1/4 cups milk
½ cup shredded apple
½ cup shredded zucchini
3 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
  1. In a large bowl combine dry ingredients.
  2. In a medium bowl, lightly beat together egg yokes, milk and oil.
  3. Add liquid to dry and stir only until combined.
  4. Shred apple and zucchini add to batter until combined.
  5. Fold in egg whites.
  6. Preheat pan to medium heat and lightly grease.

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
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