These Flax Jacks remind me of the buckwheat pancakes I used to enjoy eating before I went grain/starch free. To me, this version is just as filling, and they still have that “whole grain” taste, even though they are grain free!
These Flax Jax Pancakes are a great addition to the my “grain free bakery” recipes. And talk about affordable! In most stores in the US, you can easily find whole flax seeds for a $2 to $3 per pound, ( I pay just $1.73 per pound for Organic flax seeds in bulk) and for this recipe we are only using a fraction of a pound, making this recipe cost less than $1 per serving. I prefer to buy whole golden flax seeds in bulk, store them in the freezer, and then grind them right before using.
You can also buy them pre-ground as flax meal. It is recommended to store the ground flax meal in the fridge or freezer to prevent it from going rancid. This recipe will totally work with ground up dark brown flax meal too, I just happen to prefer the look of the golden flax, and find the taste to be more mellow. The other main ingredient for this recipe is the egg I use at about $0.35 per egg.
And to save money on lemon juice, I buy these jars of pure lemon and lime juice at Whole Foods for around $3.50 per jar, which last about 6 to 8 weeks in the fridge, or you can order them from amazon. You also have the option to omit the lemon juice, or just use a little apple cider vinegar instead to save yourself a few more pennies.
This is quickly becoming one of my top favorite breakfast recipes and I hope you enjoy them too! They have only 1 net carb per serving, and the are loaded with fiber! So not only do they taste great and fill you up, but they also help keep your digestive system moving. I like to top these flax jacks with berries or my favorite no-sugar added berry jams. Whole Foods has a new line of fruit sweetened, no refined sugar added berry jams for just $2.99 a jar, just $0.25 per serving. Of course pure maple syrup is really tasty too!
What tricks have you found for saving money on a grain-free diet?
This is my answer to the MIM – “Mug in a Muffin” Recipes out there that are made quickly by microwaving. I am not a fan of microwaves and love this recipe as it really only takes an extra couple of minutes compared to the popular MIM recipes! They remind me of the buckwheat pancakes I used to love before going starch free!
Flax Jacks Pancakes (paleo, starch-free, keto, low carb)
Author: Andrea Wyckoff
¼ cup ground golden flax seed meal
1 large pastured egg
1 Tablespoon nut milk (or use water)
1 teaspoon lemon juice (or ½ teaspoon apple cider vinegar)
¼ teaspoon baking soda
¼ teaspoon vanilla extract
tiny pinch sea salt
optional: dash of cinnamon & nutmeg
optional: a little sweetener of your choice (I don’t use any)
add to skillet/pan: a little organic palm shortening (or any cooking fat/oil)
Mix ingredients together in a bowl.
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.
Heat a skillet or fry pan up to medium heat, add cooking fat/oil.
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.
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!
Cook pancakes for about a minute or two per side. Generally once bubbles appear in your pancake batter, they are ready to flip.
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!
Estimated Nutrition Information below based on eating entire recipe, which makes 3 pancakes for 1 serving.