Whole-Grain Pancakes With Eggs and Bacon

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Excellent and delicious! I will be making this recipe a lot in the future, I love that they are so healthy and taste so delicious all at the same time!

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Delicious! These pancakes are not only healthy, but have body and a light satisfying crunch. I was delighted to come across another recipe where I could use flaxseeds which I always have.

I didn't have whole wheat flour so I used regular flour. To make the syrup, I substituted with Agave Nectar and Smuckers low sugar jelly for a lighter version. When I warmed the syrup and poured it over the pancakes and took that first bite, it was heaven.

My nieces and nephews love my pancakes as I add fresh fruit to them. I can't wait to make these whole grain pancakes for them and see their eyes light up.

I have made them twice in one week since I received my January/February 2013 Food Network magazine. Thank you for this wonderful recipe!