Almond and Flaxseed Pancakes
Sweet American style pancakes packed with fibre
Servings: 6 pancakes
Calories: 200kcal
Ingredients
- 165 grams ground almonds
- ½ tbsp ground flaxseed
- ¼ tsp salt
- ¼ tsp baking powder
- 2 medium eggs
- 90 ml unsweetened almond milk coconut milk, soya milk or whole full fat milk
- 1 tbsp butter or coconut oil
Instructions
- Combine the gound almonds, flaxseed, salt, and baking soda
- In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly
- Gradually whisk the ground almond mixture into the egg mixture
- Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency
- Lightly oil a frying pan and heat over medium heat. Pour 4 tbsp of batter onto the pan. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter
Notes
Serve with full fat greek yoghurt, berries, nuts and seeds. Or for an American style treat, try serving with rashers of streaky bacon, drizzled with agave nectar! Recipe adapted from Popsugar
NUTRITIONAL VALUES ARE BASED ON INFO. PER PANCAKE WHEN MAKING 6 PANCAKES
Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | of which saturates: 3g | Fibre: 3g | of which sugars: 1g
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