Low-Carb Flaxseed Pancakes

I'm forever trying to find low-carb breakfasts that I actually look forward to eating. I don't care much for savory foods in the morning, so discovering that flaxseed makes a wonderful pancake was a major event for me.

Here's what you need:

3 medium eggs (or two jumbo eggs)
3 tablespoons flaxseed meal
3 teaspoons Splenda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Mix everything (I use a measuring cup and a fork) and pour into a skillet or onto a griddle on medium heat. (I like to melt a little butter onto mine first.) Cook for a few minutes until the sides become firm and rounded and then flip over.



I like to melt a tablespoon of butter onto mine and then sprinkle it with cinnamon and Splenda, but this would also work great as a savory wrap with eggs and sausage.

Makes one huge pancake or several small ones.



My pancake kind of fell apart this morning while I was trying to get it out of the skillet with a much-too-small spatula, but it was still delicious. The texture is pillowy and bready, just like a carby pancake, but it has an earthier taste. It easily keeps me full from 7 a.m. until lunchtime.

I can also see this being a really easy pizza crust without the vanilla, cinnamon, and Splenda and would love to know if someone uses it for that before I do!