I am not a huge fan of bread. I’d much rather eat a huge colourful salad than a sandwich.
Knowing the health benefits of flaxseeds (linseed), I searched around for a recipe. The recipe I settled upon was a vegan recipe, which I adapted to make it my own, non-vegan recipe – substituting the peanut butter for less calorific peanut butter protein powder (but keeping that lovely nutty flavour), adding an egg. I also replaced wholemeal flour with spelt flour, which always adds a bit of nutty flavour and some texture.
I’ve a feeling these might be making a regular appearance from now on!
Flaxseed pancakes – 93 calories
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 (3 pancakes each)
Calories per serving: 94 cals (per pancake)
Ingredients
Linseeds, Freshly Milled 10g
Butter 15g
Milk, Whole 20ml
Baking Powder 1 Tsp/2g
Bicarbonate of Soda ½ Tsp/2.5g
Peanut Butter, Powder, PB Fit 2 Tbsp/12g
Salt 0.5g
Flour, Oat 45g
Eggs, Free Range, Medium 1 Egg/50g
Flour, Spelt 40g
You can make the oat flour by whizzing some porridge oats in a blender or food processor.
The flaxseeds can be dark or golden. Best to mill flaxseeds immediately before use for maximum nutritional benefit.
Method
Preheat a large frying pan over a medium heat. You want the surface to be hot but not too hot – the oil shouldn’t smoke when it makes contact with the surface.
In a large mixing bowl, combine flaxseed meal, peanut powder, baking soda, baking powder, salt and stir to combine. Whisk the egg, add to the egg the milk and butter (melted).
Add the wet ingredients to the dry ingredients and whisk until well combined.
Let batter rest for 5 minutes.
Lightly grease your frying pan and pour half a ladle measurements of the batter onto the pan. There should be 6 pancakes (as the recipe is written). Best to cook them in two batches of three.
Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.
Cook for 1-2 minutes more on the other side and then top with whatever else you please.
These will reheat well the next day in the microwave (or pop into a toaster for a minute).
To make a sweet version of these pancakes, add 15ml of agave nectar, maple syrup or honey, plus a teaspoon of vanilla essence or paste. Serve with warmed berries, stewed apples, sliced banana or peanut butter. Oh, and a big dollop of creme fraiche or cream!
Nutritional Data Per Serving
Calories (kcal) 94
Protein (g) 4.1
Carbohydrate (g) 6.2
Fat (g) 4.4
Fibre (g) 7.8