Flaxjacks
Start your day with a wholesome twist by making Flaxjacks, a deliciously hearty take on classic pancakes infused with the goodness of ground flaxseed. These easy-to-make, nutrient-packed pancakes are entirely egg-free, thanks to a clever flaxseed and warm water mixture that adds a boost of omega-3s while keeping the recipe vegan-friendly if plant-based milk is used. The combination of whole wheat and all-purpose flours creates a perfectly balanced texture — fluffy yet satisfyingly hearty — while a hint of cinnamon and brown sugar adds a touch of warmth and natural sweetness. Quick to prepare in just 30 minutes, Flaxjacks are an ideal breakfast for busy mornings or relaxed weekend brunches. Pair them with fresh fruit, a drizzle of maple syrup, or a dollop of creamy yogurt for a wholesome and customizable meal the whole family will love!
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Recipe Information
Ingredients
- 3 tablespoons Ground flaxseed
- 9 tablespoons Warm water
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 1.5 cups Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
Instructions
In a small bowl, mix the ground flaxseed with the warm water. Let it sit for 5 minutes to thicken — this will serve as an egg substitute.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
In a separate bowl, combine the milk, vanilla extract, vegetable oil, and the thickened flaxseed mixture.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
Serve the Flaxjacks hot with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 36.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
