Hearty Flax “Faux Buckwheat” Pancakes
April 18, 2022 Andrea Wyckoff
These low-carb, grain-free Hearty Flax “Faux Buckwheat” Pancakes hold together really well when you are cooking them. This recipe makes fool-proof pancakes that have a similar taste and texture to the starchy buckwheat pancakes I used to love. I top these “flax-jacks” with my Coconut Whipped Cream and a warm berry sauce.
Ingredients
| golden flax seeds, ground | ½ cup | |
| eggs, large | 2 | |
| dairy-free milk | 2 tbsp | |
| lemon juice (or 1 tsp. apple cider vinegar) | 2 tsp | |
| baking soda | ½ tsp | |
| vanilla extract | ½ tsp | |
| sea salt | pinch | |
| olive oil, for cooking | ||
| cinnamon and/or nutmeg (optional ingredient) | ½ tsp | |
| sweetner of choice: honey, maple syrup (optional ingredient) | 1 tbsp |
Directions:
- Grind flax seeds using a coffee or spice grinder.
- Mix ingredients together in a bowl. If your batter is too thick, add a little more dairy-free milk. The batter will be sticky, and that is what you want, but it also needs to be wet enough to properly spread out the pancakes.
- Heat a skillet or frying pan to medium-low heat, and add olive oil. You are shooting for a thoroughly heated pan set just below medium heat, and patience is key for making sure the pan is thoroughly heated before adding the batter. These pancakes also cook up great on an electric griddle!
- Spoon the batter onto the cooking surface and form 3 pancakes, and use the spoon to gently push the batter around to form your pancakes.
- Cook pancakes for about a minute or two per side. Generally, once bubbles appear in your pancake batter, they are ready to flip. The key to perfect flax jacks is making sure they are thoroughly cooked, but not burnt.
- Top these Hearty Flax “Faux Buckwheat” Pancakes with honey, maple syrup, berry jam, or fresh berries.
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