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Flaxseed and almond pancakes

These flourless flaxseed and almond pancakes are protein-rich, so ideal for a low-carb diet. Also, flaxseeds are incredibly healthy, can prevent heart diseases and cancers so we should consume 1-3 Tbspful a day. These pancakes are ideal for that! You can serve them for breakfast/brunch or snack on them during the day. You can also use them for nobbles, topped with sandwich creams, paté, salsa, cold meats, smoked salmon and so on.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 25 g ground flax seeds
  • 50 g almond flour ground almonds
  • 1 tsp cinnamon
  • 2 eggs
  • 100 ml almond milk preferably unsweetened
  • ½ tsp baking powder

Method
 

  1. Mix the ground flax seeds and almonds with the cinnamon in a bowl. In another bowl, mix half of the almond milk with the eggs.
  2. Combine the contents of the two bowls - and put the mixture in the refrigerator for about an hour (or overnight for the morning). When you’re ready to cook them, add the remaining milk and baking powder to the batter.
  3. Lightly oil a pancake pan and cook 2-3 pancakes at the same time in for about 2 minutes on each side. Transfer them to a plate and repeat.
  4. Serve warm or at room temperature with toppings of your choice.