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Chocolate Flaxseed Pancake

Author: Angela Coleby
Print Recipe


  • ¼ cup 42g ground flaxseed (golden if possible)
  • 1 ½ tablespoons cocoa powder unsweetened
  • 2 eggs
  • 2 tablespoons erythritol
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons cream optional
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 2 tablespoons coconut/olive oil


  • 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.


Makes 4 medium sized pancakes.
Nutritional info per pancake: 182 Calories, 17g Fat, 5g Protein, 5.3g Total Carbs, 4g Fibre, 1.3g Net Carbs