Great low-carb breakfast alternative to eggs
- Carbohydrate 12.3476183320373 g
- Cholesterol 655.198333346136 mg
- Fat 28.98812667005 g
- Fiber 5.73741650644938 g
- Protein 31.0691583365127 g
- Saturated Fat 8.67176500210751 g
- Serving Size 1 1 Serving (273g)
- Sodium 336.057333311333 mg
- Sugar 6.61020182558795 g
- Trans Fat 3.24083333350869 g
- Calories 428 calories
Step-by-step
- Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
- Spoon onto preheated, oiled griddle and cook as usual.
- Serve with butter and low-carb syrup, or sour cream and berries.
- Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
- Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.
Ground flaxseed acts as the structural anchor in this batter, absorbing moisture and replacing traditional grain flours to build structure without gluten. Whole seeds can turn rancid quickly due to high oil content, so store them in the freezer to preserve freshness before grinding. Whisking the batter thoroughly ensures the baking powder distributes evenly, preventing dense spots in the finished cakes. Pour portions onto a griddle preheated to 375 degrees Fahrenheit, watching for dry edges before flipping. Adjust consistency by adding water one tablespoon at a time if the batter thickens too much on the resting counter.
Make-Ahead Storage and Reheating
Refrigerating the batter overnight causes the flax to absorb more liquid, requiring an extra splash of water before cooking the next morning. Cooked pancakes freeze successfully for up to one month when layered with parchment paper inside an airtight container. Reheat frozen disks directly in a toaster on a medium setting for two minutes to restore crisp exterior edges without drying the interior.Scaling Batch Sizes
Doubling the ingredient quantities works well for meal prep, yielding roughly four standard servings from six total eggs. Whisking larger volumes requires a wider mixing bowl to incorporate the ricotta cheese smoothly without leaving lumps of dairy in the batter.
