Low Carb Flaxseed Pancakes are the perfect alternative to traditional pancakes. Serve them as a traditional breakfast with all the toppings or even use them as a low carb wrap.
These simple low carb and paleo flaxseed pancakes are the perfect grain-free alternative to traditional pancakes. Healthy and nutritious, they make a versatile pancake you can enjoy any day of the week!
For anyone following a grain-free, low carb, or Paleo diet, one thing you may find yourself missing is pancakes for breakfast. That ends today because these flaxseed meal pancakes are packed with good for you fiber, essential fatty acids, and minerals.
Did I mention how amazing they taste?
Flaxseeds are a powerhouse when it comes to nutrition and they are known to reduce the risks for:
- Heart disease
But, since they’re very hard, they can be a bit tricky to eat on their own. That’s why using flaxseed meal (aka, flaxseed flour) is a great way to incorporate them into your diet.
If you want to learn more about flaxseeds and their nutritional value, take a look at this resource post I put together!
Mouthwatering Dairy-Free Pancakes With Flaxseeds
Now it’s time to get to the pancakes! The flavor reminds me of hearty grain or buckwheat pancakes. The texture isn't as light and fluffy as traditional pancakes, but I love their hearty nature.
If you want something a little more reminiscent of traditional pancakes, try my almond flour pancakes with flax!
For this recipe, I recommend starting with this basic batter and then adding to it to create your favorite combinations. I’ll give some delicious ideas for flaxseed meal pancakes down below.
Key Ingredients For Flaxseed Pancakes
Here are the major ingredients for this recipe and how they work together to create a delicious dish.
- Flaxseed Meal: This is the gluten-free, hearty base of this recipe. I prefer using golden flaxseed meal for the lighter color and texture, but either will work.
- Eggs: Using eggs in this recipe helps bind all the ingredients together as well as add protein.
- Almond Milk: To keep this recipe dairy-free, I used dairy-free milk. But, if you prefer to use a different kind of milk, you can substitute any other milk 1:1 for the almond milk.
- Lemon Juice: I know lemon juice is a bit odd but it provides the acid that the baking soda needs to help the pancakes rise.
- Baking Soda: This is what helps the pancakes rise! While they won’t be super fluffy, they aren’t completely flat either, thanks to baking soda.
Note: For a full list of ingredients and detailed instructions on how to make this healthy pancake recipe, take a look at the printable recipe card at the bottom of this post!
Substitutions For Pancake Ingredients
Sometimes you just don’t have all the ingredients for a recipe. When that happens, it’s good to know a few ideas for adequate substitutions. Here are some ways that you can substitute the ingredients in this recipe:
- Milk: Any plant-based milk will work, although it may affect the flavor slightly (rice milk, cashew milk, oat milk, soy milk).
- Lemon Juice: If you don't have lemons, try using vinegar or apple cider vinegar for that acid flavor profile needed in this pancake recipe.
Recipe Tips And Ideas For Low Carb Pancakes
When you just want to change things up and make it fresh again, try any of these ideas to add some variety to this flaxseed meal pancake recipe...
- Add bananas and chocolate chips.
- Mix blueberries and lemon zest in the batter.
- Add strawberries and ricotta cheese.
- Try adding diced apples and cinnamon.
- Raspberries and lemon extract are delicious.
- Maple syrup (don’t all pancakes need maple syrup?)
- Chopped nuts
- Peanut or almond butter
- Baked cinnamon apples
- Banana slices or fresh berries
Tip: Stir in a little sweetener into the batter if you don’t plan to add a sweet topping. Try honey, agave, maple syrup, stevia, or monk fruit.
If you want a savory pancake breakfast, try topping your pancakes off with these ideas.
- Egg scramble
- Mashed avocado
- Smoked salmon with cream cheese
- Deli meat with vegetables
Frequently Asked Questions About Flaxseed Meal Pancakes
Here are several questions I see frequently about flaxseed meal pancakes and their answers.
What are flaxseeds?
Flaxseeds are the seeds from flax. You may occasionally sometimes hear them called linseeds. In seed form, they’re hard for your body to digest. In order to get their benefits, eat them ground up as flaxseed meal and add them to recipes like:
- Yogurt Parfait
- Breakfast Cereal
You can even add them to your breakfast smoothies for an added boost of nutrition!
What type of flaxseeds should you use in flaxseed pancakes?
You can buy either brown or golden flaxseeds, and either variety can be used in these flax pancakes. However, I prefer the flavor and color of the golden flaxseed meal, so I used that in this recipe.
How long will these flaxseed meal pancakes stay good?
These pancakes taste best freshly cooked. However, if you can’t finish the entire batch in one sitting, you can store the leftovers in the fridge for up to 5 days.
To reheat, pop them into the toaster or heat them in a frying pan.
Can you freeze these flaxseed pancakes?
Yes! I recommend putting them in a freezer bag with cut squares of parchment paper in between them to prevent them from sticking together.
To reheat them, pop them into the toaster frozen. Alternatively, you could let them thaw on the counter for about 30 minutes and then reheat them in a frying pan on the stove.
These versatile pancakes are filling and scrumptious, and they’re quick and easy enough to make that you can enjoy them any day of the week. No more waiting until the weekend for pancakes!
More Delicious Pancake Recipes
Flaxseed Meal Pancakes (Low Carb)
- Print Recipe
- Download PDF
- 1 cup flaxseed meal (I prefer golden but either will work)
- 4 eggs, beaten
- 1/3 cup unsweetened almond milk (or other milk)
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp. cinnamon
- 1/8 tsp. salt
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- Nutritional Information
Heat a skillet over medium heat. Once hot, spray with cooking spray (or a bit of cooking oil). Pour about 1/4 cup batter for each pancake and gently spread it out with a spoon. Let cook for 2-3 minutes per side or until edges begin to firm and bubbles begin to burst. Flip and cook on the opposite side for 2-3 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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