Ingredients

1 cup all purpose flour
1/4 cup flaxseed meal*
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

Preparation (Makes 12 Pancakes; Serving Size: 1 Pancake)

Whisk flour, flaxseed meal, walnuts, baking powder, baking soda and salt in medium bowl. In a separate medium bowl, whisk buttermilk, 1/4 cup maple syrup and egg. Add buttermilk mixture to dry ingredients and whisk just until incorporated.

Brush a large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant ¼-cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed between batches. Transfer pancakes to plates. Serve with additional maple syrup.

*Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder.