Flaxseeds are an amazing source of fiber, Vitamin B, manganese (great for bone health), and omega-3 fatty acids. Omega-3 fatty acids in flaxseeds specifically are called alpha linoleic acids, which are extremely important for maintaining the structure of cell membranes, enabling the transport and use of cholesterol, as well as regulating the production of genes and enzymes in the body! Plus, flax has a delicious nutty flavor that complements these pancakes perfectly. I also love the rich texture that flax gives pancakes, and the fiber will help keep you full for hours!
The addition of Organic Burst maca powder adds a natural energy boost and great caramelly flavor, and a kick from cinnamon rounds these pancakes out perfectly! They aren’t overly sweet, but instead have rich, nutty and slightly spicy flavor.
Makes about 5, 4-inch pancakes
Gluten free, Grain free, Dairy free, no sweeteners
You will need:
3 tbsp coconut flour
3 tbsp ground flax
1-2 tsp maca powder
1 tsp cinnamon (more or less, to taste)
1/2 cup egg whites
1/3 cup non-dairy milk of choice (coconut, almond, etc)
Pre-heat a nonstick pan over medium and melt a bit of coconut oil.
In a mixing bowl, whisk together the coconut flour, flax, maca and cinnamon.
In a separate bowl, add the egg, egg whites, and non-dairy milk and whisk to combine.
Pour the wet ingredients into the dry and whisk until a thick batter forms – it will not be pourable.
Scoop about 1/4 cup of the batter onto the pan and spread it out with a spoon until it forms an approximately 4-inch circle.
Cook about 2-3 minutes until the bottom is browned, then flip and cook another 1 minute or so until both sides are cooked.
Repeat with the rest of the batter until it’s gone!