Grain free flaxseed pancakes that are gluten free, paleo and keto friendly, packed with nutrients and made in a few simple steps… what’s more to love?!
Pancakes as part of a healthy diet? You heard me right! With a few easy swaps from regular pancakes, these little goodies make for an excellent breakfast or post workout snack. Plus, the recipe only calls for a few, inexpensive ingredients that you can find in nearly all supermarkets.
If you never tried flaxseeds before or looking for a low carb alternative to regular pancakes, then give this recipe a try.
Nutritionally, flaxseeds are high in fat and fiber and low in net carbs (nearly all carbs come from fiber). The high amount of fiber helps with proper digestion, especially if you suffer from constipation or irregular bowel movements and can help to lower cholesterol. Plus, the fiber will keep you feeling full and satiated for longer! Flaxseeds are one of the most abundant plant sources of omega-3 essential fatty acids, that are anti-inflammatory, support heart health and have benefits for glowing hair and skin. Flaxs might be best known for their high content in lignans, a powerful antioxidant. Lignans act as natural “phytoestrogen”, and are being studied for their ability to balance the hormone estrogen in women.
To get the most nutrients out of flaxseeds, best consume them ground, otherwise the whole seeds pass our gastrointestinal tract undigested. I always buy organic, whole flaxseeds and grind them freshly in my Thermomix, but you can also use a coffee grinder or another high-powered food processor. If you have some leftover ground flaxseeds meal, I recommend storing them in a glass jar in the fridge to prevent the flaxs from getting rancid.
Grain Free Flaxseed Pancakes
Grain free flaxseed pancakes that are gluten free, paleo and keto friendly, packed with nutrients and made in a few simple steps.
- 1/4 cup ground flaxseed meal
- 1 organic egg
- 1 tbsp water
- juice of 1/4 lemon
- 1 pinch sea salt
- 1 pinch cinnamon
- 1/4 tsp baking powder
- 1 dash vanilla extract
- ghee, butter or coconut oil for cooking
Mix all ingredients in a bowl and whisk thoroughly. The batter might be a little sticky because of the flax and water, but that’s fine. Add a little bit of water, if the mixture is too dry.
Heat a pan with a little of your preferred fat on medium heat. Make sure that the pan is hot enough before adding the batter.
Pour half of the mixture into the pan and gently spread it out with a spatula. You don’t want the pancake to be too thick because it will be more difficult to cook it through. I prefer mine a little thinner to make sure it’s a little crispy outside and completely cooked from the inside.
Cook on one side for a couple of minutes until edges are firm and bubbles start to form. Flip the pancake over and cook from the other side.
Cook the second pancake the same way.
Serve with fresh fruit, honey or nut butter.
I didn't add a sweetner to the mixture because I served the pancakes with sliced bananas which was just sweet enough for me.
Feel free to add a little bit of stevia or honey if you prefer your pancakes on the sweeter side.