Galveston Diet Flax Seed Pancakes
I haven’t tried this recipe for flax seed pancakes from the Galveston Diet cook book by Dr. Marie Claire Haver but wanted to get the recipe for when I have time. The Galveston Diet is an anti inflammatory diet intended for peri-, post-, and menopausal people. While I don’t fit those categories, I saw a rave from someone whom I’ve followed on Instagram for a long time and I *am* a fan of pancakes.
Ingredients
- 1 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 4 large eggs, lightly beaten, or 0.25 bottle Just Egg
- 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, eggs, almond 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 cup of batter for each of 2 or 3 pancakes and gently spread it with a spoon. Let cook on one side for 2 to 3 minutes, or until the edges begin to firm and bubbles appear, then flip and cook on the opposite side 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 they are no longer frozen, have warmed slightly, and become juicy.
- Place the pancakes on serving plates, drizzle with the melted almond butter, and sprinkle with the blueberries.