Recipe: Flax Pancakes

05/27/2021

In my last post, I explained some of the benefits and uses of seed cycling.

With seed cycling, flax is used for the first half of the cycle to support regulated estrogen levels.
However, the benefits of flax can extend beyond just hormonal balance. Flax seeds also offer many benefits such as -

Offers almost 3 grams of fiber for every tablespoon. Fiber is beneficial for bowel health, detoxification and maintaining health of the large intestine.
Rich in plant based omega 3 fatty acids, which have anti-inflammatory properties.
Offers the potential to lower cholesterol levels with their healthy fats and fiber content.
Another benefit is its ability to reduce blood pressure, but there are many more.

While I don't often make pancakes these days, back in college, pancakes were often an easy go to dinner for me. Every week, as a challenge to expand my own cooking profile, I would go to the grocery store and pick out a new ingredient I had never used and find a way to work with it. Often, these new ingredients would end up in pancakes as they are fast, easy to use and can compliment a variety of flavors. Flax adds a depth of flavor that is nutty and offers a hearty consistency to keep you full.

Flax Pancakes

Ingredients:

Makes 2 servings of pancakes

1/2 cup flaxseed meal - if whole seeds, grind first before using.
2 eggs, beaten
2 tbsp + 2 tsp unsweetened almond milk (or other milk)
1 1/2 tsp lemon juice
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt

Instructions:

1. If flaxseeds are not pre-ground, grind in a blender or coffee grinder until they are a textured flour consistency. Combine all ingredients in a medium sized bowl. If wanting a sweeter batter, consider adding a small amount of Stevia, honey, maple syrup, or sugar. If too thick, add additional milk or water to the batter.

2. Place a skillet over medium heat and once hot, grease the pan with a small amount of oil or butter. Pour about 1/4 cup of batter, depending on the consistency of your batter, spread if needed.

3. Cook for 2-3 minutes per side, or until bubbles form on the edges of the pancake. Flip and cook on the other side for an additional 2-3 minutes.

4. Top these with maple syrup, sliced fruit, nut butter, or yogurt and enjoy a heart hearthy breakfast!

*Recipe Adapted from Kristen Mccaffery at Slender Kitchen