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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Place the pancakes on serving plates, drizzle with the melted almond butter, and sprinkle with the blueberries.