FLAX PANCAKE
3 tablespoons golden flax meal
1 teaspoon granular Splenda or equivalent liquid Splenda
1/4 teaspoon baking powder
1 dash salt
1 large egg
1 tablespoon butter, melted
1 tablespoon water
In a small bowl, combine the dry ingredients. Add the wet ingredients and mix well with a fork. Pour into a greased 8-9" glass pie plate. Spread batter to cover the bottom of the pan. Microwave on HIGH 1 1/2-3 minutes, until cooked through but still soft. I flipped mine over after about 2 minutes and microwaved it another 20 seconds to set up the underside better because it looked kind of eggy. Serve with low carb syrup.
Makes 1 serving
With granular Splenda:
Per Serving: 275 Calories; 24g Fat; 10g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Serving: 273 Calories; 24g Fat; 10g Protein; 6g Carbohydrate; 5g Dietary Fiber; 1g Net Carb
The other day I was looking at the Flax Garlic Onion Flatbread recipe and had this wild idea of making the recipe as a pancake to serve with syrup. I'm very pleased with the results. The texture is different than traditional pancakes but I didn't mind that. It's a bit more firm and the flavor reminded me of whole wheat pancakes. I topped mine with Walden Farms pancake syrup. The pancake came out very thin but not quite as thin as a crepe. I think that next time I might try making it in a much smaller dish to make a thicker pancake.