Flaxseed flour pancakes
Description
Pancakes are made in just one mix, meaning you'll need very little free time for a healthy breakfast with any filling of your choice. Flaxseed flour is highly digestible, rich in fiber and vitamins. These pancakes belong to the category of quick low-carb recipes. And believe me, they are not only healthy but also very delicious—especially when served with fruit or berry jams or sour cream. Save this recipe! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients. You can use ready-made flaxseed flour for the recipe; I simply ground the seeds in a coffee grinder.
- 2
Step 2
Beat the eggs with salt.
- 3
Step 3
Add the first portion of warm milk, vegetable oil, vinegar, and baking soda.
- 4
Step 4
Next, add the flaxseed meal.
- 5
Step 5
Stir thoroughly to avoid lumps, then add the second portion of very hot milk (not boiling water).
- 6
Step 6
Mix until you get a pancake batter. If your batter is too thick, add a little more milk; if it's too thin, add a bit more flaxseed flour.
- 7
Step 7
Grease a hot skillet with vegetable oil, then add the pancake batter to form a small pancake. I recommend making the pancakes small so they don't tear when flipping.
- 8
Step 8
Grease the pan before each new batch of pancake batter. After frying, roll the pancakes into tubes; this shape ensures the pancakes won't become soggy.
- 9
Step 9
Prepare all the pancakes this way. They can be stored in the refrigerator for up to 5 days; shock freezing is also acceptable for longer storage.