Coconut Flour and Flaxseed Meal Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Tbsp - Coconut Flour1 large egg 1 Tbsp - Flaxseed Meal1/2 tsp - Pure Vanilla Extract2 Splenda Packets2 tbsp - Margarine1/2 tsp baking powder2 Tbsp - Soy milk (I use Silk Heart Health)
Combine 1 Tbsp flaxseed meal with 3 Tbsp of water and let sit for 2 minutes.
Melt margarine in measuring cup or bowl, add remaining ingredients and mix. When flaxseed has sat for 2 minutes add it to the mixture.
Pour in to whatever size pancakes you like. They take about 30 seconds to 1 minute per side. I like to make eight 3-4 inch miniature ones so that they're easy to flip.
Serving Size: Makes 4-8 pancakes (depending on how big you like them)
Number of Servings: 2
Recipe submitted by SparkPeople user NIAKINZ.
Melt margarine in measuring cup or bowl, add remaining ingredients and mix. When flaxseed has sat for 2 minutes add it to the mixture.
Pour in to whatever size pancakes you like. They take about 30 seconds to 1 minute per side. I like to make eight 3-4 inch miniature ones so that they're easy to flip.
Serving Size: Makes 4-8 pancakes (depending on how big you like them)
Number of Servings: 2
Recipe submitted by SparkPeople user NIAKINZ.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 13.5 g
- Cholesterol: 106.0 mg
- Sodium: 255.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.6 g
- Protein: 5.3 g
Member Reviews
-
GINGERLINA
First coconut flour recipe I've tried and these were ok. It seemed a little too thick, so I added a couple tablespoons of water...which may be the reason these were difficult to flip. Or, it might be because I made mine 4-5 inches big, instead of the suggested 3-4 inches as suggested in the recipe - 7/31/11