This is my first experiment using a new flour I bought at the organic food store: flaxseed flour. Flaxseed flour is different from normal flaxseed meal (ground flax seeds). I have no idea how this kind of flour is made, but I suspect it to be a by-product of flaxseed oil manufacturing. It’s basically lower in fat and carbs than flax seed meal:
– Nutrition facts per 100 g of flaxseed flour (The German brand “Rapunzel” I bought):
323 kcal, 40 g protein, 3.9 g carbs, 8.8 g fat, 34 g fiber.
– Nutrition facts per 100 g of regular flaxseed meal (Bob’s Red Mill):
451 kcal, 22 g protein, 30 g carbs, 33 g fat, 30 g fiber.
Here is the back of the package if you’re interested (sorry, everything is in German!).
They say you shouldn’t use much and it’s definitely true. Being mostly protein and fiber, this flour soaks up a lot of moisture. (Even more than fiber-rich coconut flour!)
Here’s a simple recipe I came up with. The texture of these pancakes is not as nice as pancakes using eggs, but it’s an interesting twist if you’re looking for something new, or if you’re bored of protein pancakes using protein powder or ‘paleo’ pancakes using almond meal / coconut flour.
Ingredients for 2 pancakes:
Mix everything together. Flaxseed flour absorbs everything and turns the batter into a thick elastic paste.
Heat a lightly oiled pan over medium high heat. Pour the batter onto the pan. Brown on both sides and serve hot.
Estimated nutrition facts for 2 pancakes (without syrup or toppings): 127 kcal, 7.7 g protein, 3.5 g carbs, 1.2 g sugar, 9.2 g fat, 3.3 g fiber.