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Just the flax, ma’am!

Most of us have heard about the importance of Omega-3 fats in our diet. But did you know flaxseed is a tasty, easy, non-fish way to incorporate this nutrition powerhouse into your daily fare? If the name conjures up images of tasteless, fibrous nothingness, guess again. Its nutty flavor makes it a delicious topping for yogurt, cereal or oatmeal. Stir it into your smoothies, mix it into your baked goods. You can’t beat it for a quick, tasty way to add fiber and essential fatty acids to your diet.

To get the maximum nutritional benefits, it’s best to grind whole flaxseeds (found in the grocery store bulk section) into a fine meal. I keep my whole seeds in the refrigerator or freezer and put them in the coffee grinder just prior to use. My favorite? Greek yogurt topped with berries and flaxseeds.

Here’s a sneaky, yummy way to get flaxseed into another breakfast staple.

Apple Flax Pancakes
1¼ cups All-purpose flour
1/3 cup Flaxseed, coarsely ground
3 Tbsp Granulated sugar
1 Tbsp Baking powder
½ tsp Salt
¼ tsp Cinnamon
Dash of nutmeg
2 Eggs, separated, whites beaten stiffly
1¼ cups 2% milk
3 Tbsp Butter, melted
1 cup Apple, pared and shredded just prior to adding to batter.


• In a large bowl, combine flour, ground flax, sugar, baking powder, salt, cinnamon and nutmeg.
• In a medium bowl, lightly beat together egg yolks, milk and butter.
• Add liquid ingredients to the dry, stir until just combined.
• Shred apple, add to batter, stir until just combined.
• Fold in egg whites.
• Preheat griddle or heavy fry pan to medium heat. Lightly grease pan or spray with non-stick vegetable spray.
• Using a 1/3 cup measure, pour batter onto pan.
• Cook pancakes until bubbles appear on surface, about 1 minute.
• Turn over and brown other side.

Yield: 12 pancakes Serving Size: 2 pancakes

(recipe courtesy of

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