The low carb gluten free and paleo friendly banana, egg and flax (linseed) pancake has been doing the food blog rounds for some time now. You simply mix up egg, banana and ground flax seed to make a batter which makes a high fibre, low carb gluten free pancake.
We eat flax or linseed most mornings, either by adding ground seeds or oil to a smoothie, or sprinkling ground seeds over cereal. Flax is high in fibre and omega 3 essential fatty acid ALA so we like getting them into our diet. We usually grind freshly grind our flax each day in our essential Cuisinart grinder (which comes with two removable bowls that can be dishwashed) and is used several times a day.
If you lack a decent grinder there are plenty of ready ground flax and seed blends on the market, and I was delighted to receive a selection from Linwoods who have a range of 10 different ready ground seed blends. We have been using their organic sunflower and pumpkin seeds on salads, and I am working on a muffin recipe using their flaxseed, cocoa and berry blend. Ed has recently been told he needs more vitamin D (a consequence of being safe in the sun and always wearing a hat and high factor sunscreen?) so the flaxseed blend with bio cultures and vitamin D was a timely arrival.
I added a nectarine to a banana, egg and flax pancake batter to mix up the recipe a little, I think that any stone fruit would work well as the recipe seems very forgiving. If you make these to use up fruit that is verging on over ripe and your grind your own flaxseed they really are very frugal too.
The pancakes are quite dense and eggy but very good. They are quite fragile, so cook them in a large non sitck pan a few at a time and flip with care. Served stacked up with extra fruit and butter and syrup if you eat it. They are equally delicious with coconut oil. These are also very filling, keeping me going from breakfast to a late lunch.
- ½ ripe banana
- ½ ripe nectarine
- 2 eggs – free range please!
- 2 heaped tbs ground flax seed
- Blitz all the ingredients together with a stick blender and allow to sit for a few minutes to thicken.
- Heat a large non stick pan (I used my Breton crêpe pan) over a medium heat and wipe a little oil over it.
- Add a scant tablespoon of batter and allow to spread. Cook until starting to bubble and solid underneath.
- Very gently slide a spatula under the pancake and flip.
- Serve immediately, stacked with butter, syrup and extra fruit.
I have one simple rule on eggs, which is only to buy free range, and to try, as far as I can, to only buy products containing free range eggs. Loads and loads of products contain egg, many of which are not free range. Despite the ban on battery cages (take a tour of the virtual battery cage in this post) hens can still be kept in so called “enriched” cages, not much of any sort of a life for an animal.
I was interested and encouraged to learn that Sainsbury’s is the first major retailer to move to cage free eggs for all their own brand products, and all their eggs and chicken is British, which means it is easier for them to monitor welfare standards. The switch to cage free is a huge step that has to be applauded. I very much hope that the changes continue, and they will one day move to free range, and encourage all their suppliers to do the same, and their competitors to follow their lead.
More information on the switch can be found here.
Many thanks to Linwoods for the samples & Sainsbury’s for some vouchers.