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Flaxseed Protein Pancakes

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I’ve been so in LOVE with these pancakes lately… they’re full of fiber, packed with protein, low in carbs & sugar, plus they’re wheat-free! So versatile & easy to make too!

Rate this recipe 3/5 (55 Votes)

Ingredients

  • 4 large egg whites
  • 3 tbsp of Bob’s Red Mill Flaxseed Meal
  • 5 drops liquid stevia (or other sweetener)
  • 1/8 tsp extract flavoring of choice (I like to use either vanilla, maple, or coconut)
  • 1 tsp baking powder
  • 1 Tbsp melted peanut butter (topping)
  • 1 serving fresh strawberries (or fruit of choice)

Details

Servings 1
Level of difficulty Easy
Preparation time 5mins
Cooking time 2mins
Cost Average budget

Preparation

Step 1

Pre-heat a non-stick pan or griddle to medium heat.
In a medium bowl or mixing cup, combine 4 egg whites, stevia, & extract. Whisk together.
Add flaxseed meal to the egg & whisk well.
Whisk in the baking powder… it will be lumpy. Set aside.

Step 2

Wash & chop fresh fruit & get PB ready for topping. Set aside.
Whisk egg & flaxseed mixture together again, then pour on griddle. Flip when it starts to bubble slightly.

Step 3

Flaxseed Protein Pancakes - Step 3

Once pancakes are done, stack then on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.
Dig in!!

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INGREDIENTS

  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper

 

METHOD

  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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