Galveston Diet Flax Seed Pancakes
I came across this recipe in the Galveston Diet cookbook by Dr. Mary Claire Haver after seeing a rave from someone I follow on Instagram. The Galveston Diet is an anti-inflammatory eating plan designed for peri-, post-, and menopausal people. I don’t fit those categories, but the recipe caught my attention for a different reason: flax seeds are one of the better food sources for lowering cholesterol and LDL, and I’m always looking for ways to work more of them into my diet. Also, I’m a fan of pancakes.
I made these following the recipe exactly and was genuinely surprised. The pancakes came out light and fluffy, and not dense as you might expect from a flax-based batter. The almond butter drizzle and warm blueberries on top round the dish out into something that feels indulgent while still being good for you. I’ll make these again.
Ingredients
- 1 cup flaxseed flour
- 1 teaspoon ground cinnamon
- 4 egg substitute (I use Bob’s Red Mill Egg Replacer)
- 0.25 teaspoon salt
- 1 cup unsweetened almond, oat, or other milk (more as needed)
- 0.5 tablespoon coconut oil
- 2 teaspoons fresh lemon juice
- 4 tablespoons unsweetened almond butter
- 1 teaspoon baking soda
- 2 cups frozen blueberries
- 1 teaspoon vanilla extract
Instructions
- Combine the flaxseed flour, egg substitute, milk, lemon juice, baking soda, vanilla, cinnamon, and salt in a large bowl. If the mixture is too thick, add more milk or water to achieve a good consistency.
- Heat a skillet over medium heat and add the coconut oil. When melted and hot, pour about 1/3 cup of batter for each pancake and gently spread with a spoon. Cook for 2 to 3 minutes until the edges begin to firm and bubbles appear, then flip and cook for another 2 to 3 minutes.
- Meanwhile, melt the almond butter in a small bowl in the microwave. Place the frozen blueberries in a medium bowl and microwave until warmed through and juicy.
- Place the pancakes on serving plates, drizzle with the melted almond butter, and top with the blueberries.