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Flax Jacks Pancakes (paleo, starch-free, keto, low carb)

Author Andrea Wyckoff

Ingredients

  • 1/4 cup ground golden flax seed meal
  • 1 large pastured egg
  • 1 Tablespoon nut milk or use water
  • 1 teaspoon lemon juice or 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  • tiny pinch sea salt
  • optional: dash of cinnamon & nutmeg
  • t optional: a little sweetener of your choice I don’ use any
  • add to skillet/pan: a little organic palm shortening or any cooking fat/oil

Instructions

  1. Mix ingredients together in a bowl.
  2. If your batter is too thick, add a little more liquid. 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.
  3. Heat a skillet or fry pan up to medium heat, add cooking fat/oil.
  4. For fool proof pancakes make sure you pan/skillet is hot enough before adding any batter. You are shooting for a thoroughly heated pan set at medium heat (or for my stove this is set *just below medium heat*), patience is key for making sure the pan is at the right temp before adding the batter.
  5. Spoon the batter onto the cooking surface and form 3 pancakes, using the spoon to gently push the batter around to form your pancakes. Ground flax seed + water acts a bit like glue together, and these pancakes will hold together really well when flipping, so that is a plus!
  6. Cook pancakes for about a minute or two per side. Generally once bubbles appear in your pancake batter, they are ready to flip.
  7. The key to perfect flaxjacks is making sure they are thoroughly cooked, but not burnt. Burnt flax taste yucky – so try hard not to burn them, while at the same time making sure they are thoroughly cooked. It’s a bit of an art, but you will get the hang of it!
  8. I also love making flax waffles, see my recipe for flax waffles. See my New Flax Cinnamon Walnut Muffin Recipe too!