Breakfast/ Gluten Free/ Low Carb/ Paleo

Flaxseed Pancakes

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Flaxseed pancakes that the Chief Taster also enjoyed this which is for a first with a dish made with flaxseed!  It does not have the slimy taste that flaxseed sometimes gives.   The cinnamon helps too.


This recipe is from the Low Carb Friends site and is something I’ve been enjoying for a while.  They are very filling and I can often only manage two at a time.  You may want to half the mixture if you are cooking for one.    You may want to add a bit more sweetener for your own tastes or alternatively slather a stack of these with cinnamon butter or cream!  At 1g net carbs per pancake this is a great low carb breakfast.



6 tblspn ground flaxseed

3 eggs

1 tspn cinnamon

1 tspn baking powder

2 tblspn cream (or coconut milk)

1-2 tblspn erythritol (or sweetener of your choice)

1 tspn vanilla extract

1/4 tspn salt

2 tblsp water

Oil or butter to cook the pancakes



  • In a bowl place the ground flaxseed, cinnamon, baking powder and salt together and mix.
  • Add the eggs, cream, water, vanilla extract and erythritol (or sweetener of your choice) and mix well until a thick batter is produced.
  • Heat the oil or butter in a frying pan on a medium heat.
  • Gently spoon about 1/4 cup of pancake mixture into the frying pan and cook until bubbles have appeared and the mixture seems firm (about 2-3 minutes).
  • Flip over and cook the other side for 2-3 minutes.
  • Eat and enjoy!

Makes 6 Pancakes

Nutrition: Per pancake: 78 Calories; 6g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb


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  • Reply
    July 21, 2016 at 6:59 am

    Hello Angela,
    I made these savoury and eat them with cream cheese and smoked salmon…. my favourit breakfast ever. Thank you for posting it.

    • Reply
      Angela Coleby
      July 21, 2016 at 1:00 pm

      Glad you enjoyed them! I like the idea of serving them with cream cheese too! Yum!

  • Reply
    February 3, 2015 at 10:16 pm

    Ooh, I like this idea. Have you tried this with egg whites or a combination of whole eggs + whites? Also, have you tried this with chia seed?

    • Reply
      February 4, 2015 at 10:17 am

      No I have not tried with egg whites but cannot see why it would not work with them or chia seed. Just add a bit more water as the batter is fairly thick to cook with. Thanks for popping by and happy cooking!

  • Reply
    February 3, 2015 at 4:16 pm

    I am definitely going to try these out!

    • Reply
      February 3, 2015 at 4:21 pm

      Thanks for popping by! I hope you enjoy them!

  • Reply
    February 3, 2015 at 2:45 pm

    Very interesting… I wonder if it could work for a savory pancake omitting the sugar, maybe adding some herbs? I just made some crepe type thingies using eggs, tapioca and coconut flours. It was pretty good… I love exploring different types of flours and seeds or grains.

    • Reply
      February 3, 2015 at 2:56 pm

      Hi Sally, yes they can. I’ve played around with these and smothered them with spinach and cheese for a savoury dish. They were delicious and very filling! Thanks for popping by!

      • Reply
        February 3, 2015 at 5:26 pm

        Thanks! Good to know!

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