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Flaxseed Flour Pancakes

Delicious, wholesome, and perfect for the whole family at breakfast! These flaxseed flour pancakes belong right in the healthy-eating category. They taste almost exactly like regular pancakes but do a lot more good — flax is rich in fiber and packed with vitamins and trace minerals.

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Flaxseed pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 6 g
Fats 19 % 5 g
Carbohydrates 59 % 16 g
130 kcal
GI: 24 / 0 / 76

Cooking method

Cooking time: 45 min

  1. Step 1:

    Step 1

    How do you make flaxseed flour pancakes? Gather the ingredients. The batter is made with a blend of wheat and flaxseed flour. If you use flaxseed flour alone, without any wheat, the pancakes don't turn out as well and not everyone cares for the taste. Crack the eggs into a bowl. Add the sugar and a pinch of salt. Feel free to adjust the sugar depending on whether you're making sweet pancakes or ones with a savory filling.

  2. Step 2:

    Step 2

    Beat the eggs in the bowl with a whisk or a hand mixer. Pour in the warm milk and add a few spoonfuls of thick, fresh sour cream. Whisk again until smooth. Sift the wheat and flaxseed flour into one container and stir together. Set aside about 1/5 of the flour, and sift the baking powder into the rest.

  3. Step 3:

    Step 3

    Add the flour-and-baking-powder mixture to the bowl of liquid. Work it in gradually, a little at a time, whisking well after each addition. Go by the consistency of the batter — it should be a touch thicker than a standard pancake batter. Add more flour if needed. Let the batter rest on the counter for 15 minutes.

  4. Step 4:

    Step 4

    Heat a skillet over high heat and grease it with vegetable oil. Pour in some batter, gently spreading it across the surface. Cook the pancake on one side over medium heat until golden. Then flip it and let the other side brown.

  5. Step 5:

    Step 5

    Cook the rest of the batter into pancakes the same way.

  6. Step 6:

    Step 6

    The pancakes are ready. Serve them as a dessert with jam, preserves, or sweetened condensed milk, or as a main dish rolled around any filling you like. Enjoy!

  • Add flax-based foods to your diet in small amounts. They aren't safe for everyone — use caution if you have liver or kidney issues or pancreatitis, if you have allergies, or if you're pregnant or nursing.
  • Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
  • Be ready for the batter to need a bit more or a bit less flour than the recipe calls for. Go by the consistency you want, not the exact amount of flour. Get to know your flour and how it behaves to avoid mistakes.
  • One more thing: the wrong pan can spoil even the best recipe. Choosing the right skillet for different dishes makes all the difference.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Flaxseed flour - 270  kcal/100g

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