Flaxseed Pancakes

This recipe is from the Low Carb Friends site and is something I’ve been enjoying for a while.  They are very filling and I can often only manage two at a time.  You may want to half the mixture if you are cooking for one.  The Chief Taster also enjoyed this which is for a first with a dish made with flaxseed!  It does not have the slimy taste that flaxseed sometimes gives.  You may want to add a bit more sweetener for your own tastes or alternatively slather a stack of these with cinnamon butter or cream!  At 1g net carbs per pancake this is a great low carb breakfast.

INGREDIENTS

6 tblspn ground flaxseed

3 eggs

1 tspn cinnamon

1 tspn baking powder

1 tblspn cream

1-2 tblspn erythritol (or sweetener of your choice)

1 tspn vanilla extract

1/4 tspn salt

2 tblsp water

Oil or butter to cook the pancakes

METHOD

• In a bowl place the ground flaxseed, cinnamon, baking powder and salt together and mix.
• Add the eggs, cream, water, vanilla extract and erythritol (or sweetener of your choice) and mix well until a thick batter is produced.
• Heat the oil or butter in a frying pan on a medium heat.
• Gently spoon about 1/4 cup of pancake mixture into the frying pan and cook until bubbles have appeared and the mixture seems firm (about 2-3 minutes).
• Flip over and cook the other side for 2-3 minutes.
• Eat and enjoy!

Makes 6 Pancakes

Nutrition: Per pancake: 78 Calories; 6g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb