Mysty PfefferThese fluffy and tasty flaxseed & cashew pancakes are lower in carbs and high in protein and fiber. I had some fresh cherries going bad and needed to use them up, so I brought them to a simmer in a saucepan and made a sauce.
When I make a fruit topping, I always think of pancakes! Since I’d gotten my Azure hall just last week, the fresh seeds and nuts seemed like perfect thing to use! So, here we go!
Flaxseed Cashew Pancakes
Ingredients
- 3/4 Cup Ground Golden Flaxseed
- 1/4 Cup Ground Cashews
- 1/2 Tsp. Salt
- 1/4 Tsp. Baking Soda
- 1/3 Cup Yogurt
- 1 Egg
- 1/2 Cup Water
- 1 Tbsp. Hemp seeds
- 1 Tbsp. Sunflower Seeds
- 1 Tsp. Cinnamon
Instructions
- Grind your flaxseeds with a flat blade bender, then grind your cashews. Once finished place them in a bowl and add the hemp seeds and sunflower seeds, salt, baking soda, and cinnamon.
- Add the yogurt, egg, and water and stir until well combined.
- Heat skillet to low/medium. Add a teaspoon of ghee, avocado oil, or coconut oil.
- place 1/4 of batter in small rounds in the skillet and cook until brown on the bottom about 2-3 minutes. Flip and cook on the other side 2-3 minutes until done.
- Enjoy with your favorite fruit topping or maple syrup.
Nutrition
Calories: 221kcalCarbohydrates: 11gProtein: 10gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 33mgSodium: 285mgPotassium: 292mgFiber: 8gSugar: 1gVitamin A: 68IUVitamin C: 0.3mgCalcium: 100mgIron: 3mg
Tried this recipe?Let us know how it was!
