Flax Pancakes with Clementine
Flax Pancakes paired up with Clementine is the perfect breakfast packed with fibre. Easy and quick to make when you are running late and do not know what to have for breakfast. These Flax Pancakes can be served during family brunch or are perfect for breakfast or dinner kind of night.
- 2 Tbsp Ground Flax Seed
- ⅓ Cup Water
- 1 Cup Unsweetened Almond Milk
- ¼ Cup Maple Syrup
- 1 Cup Unbleached All Purpose Flour
- 2 Tsp Baking Powder
- 1½ Tsp Extra Virgin Olive Oil
- 2 Clementines Peeled and Sectioned
Combine the flax and water in a large mixing bowl and let sit for about five minutes until thickened.
Add the milk and maple syrup to the same mixing bowl and mix well. Add the flour and baking powder and combine until a thick batter forms.
Heat a pan over medium-low heat and drizzle the oil into the pan. Spoon the batter into the pan in 1/4 cup portions. Cook the pancakes for about four minutes per side or until golden brown. Repeat with the remaining batter.
Divide the pancakes between plates and serve with clementines and enjoy!
Refrigerate in an airtight container for up to three days or freeze for up to three months. Reheat in a dry pan or a toaster.
One serving is approximately two to three pancakes and half a clementine.
Add vanilla extract, cinnamon, blueberries, or chocolate chips to the batter.
Serve it with butter, nut butter, coconut butter, maple syrup, or fresh berries.