Breakfast Linseed Pancakes
A quick and tasty wholegrain pancake that will keep you full for hours and your taste buds happy!
Ingredients
- 200 g Ground Linseeds flaxseeds
- 4 Organic Eggs
- Pinch Salt
- 2 tbsp Cinnamon
- Roughly 200ml Water/Milk/Fluid - you want enough to make it a thick milkshake consistency
- 1 Large Ripe Banana
- To Serve
- Organic Butter
- Raw Honey/Maple Syrup
Instructions
- Place all the ingredients except the water in a bowl and mix together.
- As the linseeds absorb lots of water, add the water/fluid gradually until the mixture becomes more runny - although it will remain quite a stodgy mixture. You may not need all the 200ml of liquid, a lot will depend on how dry the seeds are you are using.
- In a hot pan with some fat (ghee, butter, animal fat, coconut oil) dollop tbsp of the mixture and cook on each side for about 2-3 mins on a medium heat.
- Serve with anything your like .
Notes
Like most pancakes these are best fresh from the pan - but you could make a batch of the mixture and keep it in the fridge for a day or too so save on time.
These are definitely more on the drop scone end of pancakes due to the stodgy mixture but don't worry too much they taste amazing!
Feel free to use golden or brown linseeds. Mine were made with brown - hence the darker colour.
Feel free to add blueberries, more banana or spices to add extra flavour.
These are definitely more on the drop scone end of pancakes due to the stodgy mixture but don't worry too much they taste amazing!
Feel free to use golden or brown linseeds. Mine were made with brown - hence the darker colour.
Feel free to add blueberries, more banana or spices to add extra flavour.