I’ve made wheatless pancakes that incorporate flaxseed for a long time, but earlier this week, I wanted to see if I could make decent pancakes from flax with no added grains. They turned out really well. Here’s the recipe.
- 1 cup ground flaxseed
- ¾ cup heavy cream
- 4 eggs
- 2 tsp. vanilla extract
- about ½ cup of unflavored whey protein powder, or enough to contain 36 grams of protein (I recommend Jarrow Formulas Whey Protein; if you use this brand, it’s two scoops)
- ½ Tbsp. baking soda
- ½ Tbsp. baking powder
- 1 tsp. salt
- ¼ cup sweetener (optional)
- butter, coconut oil, or bacon grease for the skillet
Beat eggs; combine with baking soda, whey, and vanilla, mixing until whey and baking soda are fully incorporated. Mix in flax, salt, sweetener, and baking soda, continuing to mix until no lumps remain. Let the batter rest for ten minutes or so while warming up a large skillet over medium-low heat.
Grease the skillet and add batter to make pancakes; 2 Tbsp of batter will make about a 4″ pancake. Turn pancakes after bubbles begin to form on the uncooked side and the edges just begin to peel away from the pan.
The resulting cakes are high in protein and fiber and — unlike the product of many grainless batter recipes — they taste great, not like some bizarre simulacrum of a pancake.
Makes 24 4″ pancakes, each with 72 kcal, 5.7 g fat, 1.7 g total carbohydrate, 1.3 g fiber, and 3.7 g protein. (Note that these figures assume no sweetener; your mileage will vary depending on what kind of sweetener you use.)