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Flaxseed Pancakes 2




Source of Recipe


shared by Wendy
Serving Size: 2

3/4 cup flax meal
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3 packets Splenda
1 egg
1/4 cup heavy cream
1/3 cup water
1/2 teaspoon vanilla

Mix dry ingredients together and mix well.
Add cream, water, egg, and vanilla.
Mix well.
Spoon on greased hot griddle.

Cook on low temperature until almost cooked all the way on one side, then
flip to brown the other side.

Takes longer to cook than regular pancakes and will
burn if the heat is too high.

Try adding blueberries

Notes: Can add more water if batter is too thick.

About 6 pancakes.