PANCAKES WITH GROUND FLAX / FLAX SEED
Puffy, fluffy, crispy! This is very loosely based off a "Reader's Quick Recipe" from May 2007's Bon Appetit magazine. I have also made this with 1 1/2 c. flour, 1/4 c. flax, 3 t. baking powder, & 1% milk. Slightly healthier; not as much raving from DH ;-)
Provided by DoubletheGarlic
Categories Breakfast
Time 40m
Yield 18 pancakes
Number Of Ingredients 11
Steps:
- Whisk first six ingredient in a large bowl.
- Whisk milk, eggs and vanilla in a medium bowl, then whisk in the butter.
- Stir milk mixture into the dry mixture.
- Add a generous amount of oil or butter to a large nonstick griddle over medium heat.
- Drop a 1/4 cup batter onto the hot griddle for each pancake.
- Cook until brown, approximately 2 minutes per side.
- Serve with syrup and butter -- enjoy!
LIGHT AND FLUFFY FLAX PANCAKES
This is my absolute favorite recipe for pancakes. Truly delicious, simple and healthful. Enjoy! The yield is for large pancakes, if you like them small or medium you will get 8-10.
Provided by TaterBug
Categories Breakfast
Time 20m
Yield 6-10 medium to large cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the dry items first.
- Beat the egg and egg white until nice and fluffy.
- Combine the eggs and melted butter to the milk and slowly stir in the flour.
- Let sit at least 5-6 minutes while heating the pan.
- These will be high, but light and fluffy.
FLAX PANCAKES
Another treat for those of us on low carb, diabetic diets. These pancakes are delicious and suitable for the whole family. Note the nutritional information for this recipe; high in calcium, protein and magnesium!
Provided by Geema
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients in medium bowl.
- In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients.
- Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute.
- Serve with your favorite syrup.
SOYMILK FLAXSEED PANCAKES
If you are looking for an alternative to cow's milk in your pancakes and want to add some fiber, these are great. My 2-year-old loves them! Enjoy delicious and nutritious pancakes!
Provided by martha
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.7 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 115.3 mg, Sugar 2.6 g
BLUEBERRY-FLAX BUTTERMILK PANCAKES
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 14 g, Protein 18 g, SaturatedFat 3 g
FLAXSEED PANCAKES
Discover a new way to make a morning time favorite. No flour? No problem! Flaxseed Pancakes substitute flour for ground flax for a delicious, flourless alternative to our favorite griddle treat. Flaxseed pancakes can be served plain, or topped with syrup or fruit.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 5 servings, 2 pancakes each
Number Of Ingredients 8
Steps:
- Blend eggs, milk and Neufchatel in blender until smooth.
- Add remaining ingredients; blend well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until edges are firm and bubbles begin to form on tops, then turn to brown other sides.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 170 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
MAPLE, WALNUT, AND FLAXSEED PANCAKES
Categories Egg Nut Breakfast Brunch Christmas Low Fat Quick & Easy New Year's Day Walnut Fall Winter Healthy Maple Syrup Bon Appétit
Yield Makes about 12
Number Of Ingredients 11
Steps:
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
- *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder
EASY FLOURLESS BANANA FLAX PANCAKES
I've done a lot of experimenting with flourless pancakes and came up with this version recently. So far these are my favorite! They taste best with maple syrup and a dollop of whipped cream on top if you have some handy. My kids like to use cookie cutters to make shapes out of these pancakes before they gobble them up. Enjoy!
Provided by Kelly'sKitchen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
- Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 8.7 g, Cholesterol 193.6 mg, Fat 9.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 3.5 g, Sodium 213.7 mg, Sugar 4.1 g
BLUEBERRY FLAX PANCAKES
Fluffy pancakes with ground flax seed and blueberries for a healthier, fiber filled pancake.
Provided by Freckles
Categories Breakfast and Brunch Pancake Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Set a nonstick skillet over medium heat.
- In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
- Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 50.8 g, Cholesterol 94.2 mg, Fat 9.5 g, Fiber 4.7 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 790.7 mg, Sugar 7.1 g
FLAX MEAL PANCAKES - CANDIDA CONTROL DIET-FRIENDLY
When I started the Candida Diet, I was surprised that I couldn't find a decent flax meal pancake recipe, so I came up with this one. Yacon syrup has a sweet taste, but it does not introduce glucose into the bloodstream. If you cannot find it, just leave it out. If you are not on the Candida Diet, feel free to replace it with maple syrup or honey. If you are following the diet, please use raw, organic apple cider vinegar and unsweetened almond milk in this recipe. Enjoy!
Provided by AllieBrooklynBaker
Categories Breakfast
Time 10m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flax meal, baking soda and cinnamon.
- In another medium bowl, add eggs and beat slightly. Add to eggs yacon syrup, sparkling water and vinegar. Mix gently.
- At this stage you must work quickly so the rising agents do not lose their power.
- Heat the butter or coconut oil in a medium frying pan.
- When it is ready, quickly add the egg mixture to the flax meal mixture and combine gently.
- Now add the almond milk to achieve a slightly runny batter. Feel free to add more almond milk if you think necessary.
- Pour batter into frying pan to create pancakes about 5 inches in diameter (you should be able to make 4 - if you make the pancakes too big, they may be uncooked in the middle and start to burn before they are done).
- When pancakes start to bubble on top, it is time to flip. Flip and cook on other side until cooked all the way through (a few minutes).
- Top with cinnamon, butter and coconut oil if desired.
- Enjoy!
Nutrition Facts : Calories 222.9, Fat 16.6, SaturatedFat 2.6, Cholesterol 186, Sodium 394.2, Carbohydrate 9, Fiber 8, Sugar 0.6, Protein 11.4
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
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- Mix together all the ingredients in a bowl. Consider adding Stevia, honey, maple syrup, or sugar if you want a sweeter batter. The mixture will be sticky because of the flax. If it is too thick, add more almond milk or water.
- Heat a skillet over medium heat. Once hot, spray with cooking spray (or a bit of cooking oil). Pour about 1/4 cup batter for each pancake and gently spread it out with a spoon. Let cook for 2-3 minutes per side or until edges begin to firm and bubbles begin to burst. Flip and cook on the opposite side for 2-3 minutes.
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