Gluten Free Vegan Pancakes with Flaxseeds

I got up this morning and felt like making some pancakes! It’s Saturday 3rd April and the second day of the school holidays here in NSW. We spent the day at the beach yesterday in Kiama. The weather was just perfect!

I have to say, I felt like a kid again swimming at the beach. We had fish for lunch and then ice cream after the swim then we watched the Kiama blowhole! We’ve had (just like everyone else) a rough couple of years, first with the bushfires and then COVID-19. But we were also building our new home and I started studying part time whilst still working full time since 2018. So, for me spending a day doing nothing and just relaxing is really a rare occasion! I’ve forgotten how good sea water is for you!

Back to the pancakes! These are gluten free and vegan. They were very easy to make. I topped mine with some fresh berries I had in the fridge and a tiny bit of maple syrup. They were divine! You have to try them. I added flaxseeds as it’s something I’ve been trying to do in my baking and breakfasts. I suffer from uterine fibroids and low iron as well as poor digestion. I think they’re all linked together because the symptoms all appeared around the same time.

Flaxseeds (Linum usitatissimum), sometimes called linseeds, are small oil seeds. They have been used for thousands of years and their benefits are many. These include:

1. Regular blood sugar and cholesterol levels as well as promoting digestive health due to the soluble fibre content. The soluble and insoluble fibre content also helps regulate bowel movements.

2. High source of essential omega-3 fatty acid (FA) alpha-linolenic (ALA) which reduces the ratio of omega-6 to omega-3 FAs. This has been shown to reduce risk of chronic diseases.

3. High in amino acids arginine and glutamine. These play an important role in heart and immune system health

4. Good source of the following vitamins and minerals:

• vitamin B1 - nerve function

• phosphorus - bone health and tissue maintenance

• magnesium - muscle and nerve function, blood pressure and immunity

• copper - growth and development

• molybdenum - an essential trace mineral (must be obtained from food)

5. High source of lignans. These function as phytoestrogens that have oestrogenic and antioxidant properties, including reduced risk of heart disease, reduced blood pressure, reduced oxidative stress and reduced inflammation in the arteries. They may also reduce the growth of hormone sensitive cancers - breast, uterus and prostate.

Ingredients:

2 cups gluten free flour

1 tbs baking powder

1/2 tsp bicarb soda

1/2 cinnamon

1/4 tsp salt

2 tbs flaxseed meal

1 tsp vanilla bean paste

1 3/4 almond milk

3 tbs oil

Method:

1. Whisk the milk, oil, vanilla and flaxseed together and incorporate ingredients well.

2. Whisk flour, baking powder, bicarb soda, cinnamon and salt together in a mixing bowl.

3. Allow the wet ingredients to soak into the flaxseeds for a few minutes before adding to the dry ingredients.

4. Heat a pan over medium heat for a couple of minutes.

5. Slowly add and stir through wet ingredients to dry ingredients until well mixed.

6. Lightly grease pan and cook pancakes one at a time by pouring around 1/3-1/2 cup depending on whether you want small or large pancakes.

7. Once pancake forms a solid edge, flip and cook pancake on the other side.

8. Serve with your favourite toppings.

Makes 6-8 pancakes. Enjoy!