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    Home » Gluten Free

    Flaxseed Pancakes

    Published: Feb 3, 2015 · Updated: Aug 22, 2017 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianPaleo

    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.

    IMG_6751

    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.

    IMG_6744

    INGREDIENTS

    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

    ¼ tspn salt

    2 tblsp water

    Oil or butter to cook the pancakes

    IMG_6752

    METHOD

    • 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 ¼ 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

     IMG_6748

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    Reader Interactions

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      Recipe Rating




    1. Eliza

      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
    2. ichigocup

      February 03, 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
      • Divalicious

        February 04, 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
    3. Divalicious

      February 03, 2015 at 4:21 pm

      Thanks for popping by! I hope you enjoy them!

      Reply
    4. sallybr

      February 03, 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
      • Divalicious

        February 03, 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
        • sallybr

          February 03, 2015 at 5:26 pm

          Thanks! Good to know!

          Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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