Wednesday, November 16, 2011

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!

7 comments:

Anonymous said...

These were amazing!!

Anonymous said...

Love this recipe....so easy too!

Gaylin said...

I made these for me and my daughter this morning and we loved them! I will definitely be making these again. Thank you so much!

Anonymous said...

Great recipe. Made it this morning a sweet variation with syrup and cheese topping. My daughter made a savoury variation with savoury mince and cheese toppings. Both of these were delicious!

marie said...

I'm so glad I came across this recipe! I think my flax measurements were off since a tblsp of flax seeds does not equal a tblsp when ground. I totally wasn't thinking. It still turned out tasty enough. This is the best pancake recipe so far that's on my gluten/wheat free and low carb diet that I didn't have to use any other gluten free flours for either. It reminded me of pancakes I used to make with oat bran but I can't have oats now either. So, this recipe is a God-sent. Thank you!

Joyce said...

JOYCE SAID:

SO VERY GOOD AND HEARTY, LOTS OF FLAVOR AND NUTTY TASTING

Anonymous said...

This has become my favorite recipe! I substitute the Splenda for stevie in the raw. Love it topped with peanut butter, sliced bananas and a little bit of raw honey!