Easy Flax Pancakes

Sometimes my oddest kitchen experiments turn out just great!

I have been trying different combinations of ingredients in order to come up with a really good grain-free pancake.  So far I have had a couple of successes.

I love pancakes.  I used to love the big fluffy white flour pancakes that, for years, The Captain cooked for us every Saturday or Sunday morning.  Then I gave up gluten and turned to protein powder as the base for my cakes.

In January I did a Whole30 Paleo Challenge and discovered that grains and whey are not really my best friends…. so I was without pancakes for some time.  But recently I have been doing lots experimenting with coconut flour, and almond flour and have come to rely on milled gluten-free flax seeds, a lot!

These pancakes are the result of a lucky experiment.  I started out by mixing some egg whites with my ground flax seeds, along with a bit of baking powder and vanilla… but quickly realized they needed somethig to add bulk, so I mashed up half a banana and stirred it in to the mixture.

It worked!  These cakes are fluffy cause the baking powder makes them rise up.  And they are delicious… just a bit sweet, too, from the banana.  A win win and I will be making them again!  Of course I love my Vanilla and Cinnamon Coconut Pancakes too, but these make up quicker and are great when I am in a bit of a hurry.

Easy Flax Pancakes
Makes 2 cakes.

• 3 Tbs milled flax seeds
• 1/2 cup egg white
• 1/2 banana, mashed
• 1/2 Tbs vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder

1. Mix everything together in a large bowl and use half the of the batter for each pancake. 
2. Pour into a pan that has been coated with non-stick spray and allow to cook about 3 or 4 minutes oer side The edge will be dry when it is time to flip.
3. The cake will puff up as the second side cooks.
4. Remove cake to a plate and cover to keep warm.
5. Repeat for the rest of the batter.
6. Serve with fresh fruit or syrup or even yogurt if you like.

Per serving of 2 pancakes.
Weight Watchers P+ = 6.
Calories 265; Protein 18g; Carbohydrate 20g; Fat 11g; Fibre 6g.

If you only want to have one, I am sure the other could be refrigerated and then reheated later, however I have cut the recipe in half and made just one, as well.

After flipping it over, the cake will get puffy.

 

 

Top and enjoy!

 

 

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