Mix the ground flaxseed, cocoa powder, erythritol, baking powder, salt and spices together in a bowl.

Add the eggs and cream and stir well. Coconut milk can be substituted for the cream.

Add the water and ensure the batter is smooth and combined well.

Heat the oil in a frying pan on a medium heat.

Take a large spoonful of the mixture and gently spoon it into the frying pan, spreading it out in an even circle.

Cook for a couple of minutes until one side is firm. Bubbles should appear in the mixture.

Flip over and cook for another couple of minutes until the pancake is firm.

Repeat until all the mixture is used.