Thankfully, however, I am in good company. Many of my fellow food bloggers have the same compulsion to adapt recipes any chance they get. CRAD is found to occur with very high frequency in the food blogging world and there is a direct causal relationship . Our disease is the very thing that drove us to become food bloggers in the first place, as a way to document the changes to which we’ve subjected any and all recipes. I don’t know why we feel compelled to document these alterations, since chances are we will never make the recipe the same way again. We can’t help but adapt our own adaptations, eventually rendering them completely unrecognizable from the original recipe. And I know there are more CRAD sufferers out there, among the general populace. In fact, many of my readers have confessed to adapting MY recipes with their own little changes here and there (sacrilege! Have you no shame???).
This recipe was one I’ve been intending to make ever since I came back from New Orleans. I had every intention of making Maria’s Omega-3 Waffles exactly as she did for one of her segments of Get the Skinny with Molly Kimball, because they were fantastic just as they were. But as I started to gather up my ingredients, I felt the sneaky first twinges of my compulsion kicking in. First, I didn’t want to bother with my waffle iron, as it’s not a very good one and has a tendency to make very soggy waffles. So I thought the batter might make great pancakes as well. Okay, so that’s not too much of a change, surely that doesn’t really count as an adaptation. Then I thought about how they were rich in Omega 3’s and that I could get even more into them by making them with walnut oil instead of butter. Once I had walnuts on the brain, I found myself throwing in a handful of chopped walnuts to get a nice nutty crunch. By that point, I figured I might as well be hung for a sheep as a lamb and just go ahead and change the name to Walnut Flax Pancakes. Oh, and I found the batter a bit too runny for pancakes, so I tossed in a tablespoon of coconut flour to thicken it.
See what I mean??? It’s a sickness, really.
Walnut Flax Pancakes
Ingredients
- 1 cup golden flax seed meal**
- 2 tbsp powdered Swerve Sweetener
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- Pinch salt
- 4 large eggs
- 1/4 cup walnut oil
- 1/2 cup almond milk
- 1/2 cup chopped walnuts
- Butter or oil for cooking the pancakes
Instructions
- In a large bowl, whisk together the flax seed meal, coconut flour, baking powder, cinnamon and salt.
- Stir in the eggs, walnut oil and almond milk until well combined. Stir in chopped walnuts.
- Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
- Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
- Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Notes
Serves 4 (2 pancakes per serving). Each serving has 13.5 g of carbs and 10.2 g of fiber. Total NET CARBS = 3.3 g.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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the darker flax seeds remind me of buckwheat pancakes
I made these pancakes today and they were great. However the nutritional information here looks incorrect – I can’t see how this recipe would amount to 54 calories per serving?
Excellent recipe! Personally I think it’s better than the ones that have almond flour as the main ingredient..those tend to be dry imo. Thanks!
These Walnut flax pancakes are amazing!
I love all of your recipes and you are the reason I have been able to do Keto.
With this recipe, walnut flax pancakes, where do I incorporate the powdered swerve?
Sorry… with the dry ingredeints.
Can we substitute the walnut oil for butter?
Sure
I have been keto off and on for 2 years. I love your site! I recently tried a recipe from another site that uses flax and I really enjoyed it. I set out to find more flax recipes bcz my best friend is doimg keto with me and is struggling to get enough fiber. So these are a win win! I also really like the nutty flavor. They remind me of whole grain pancakes. I tweaked a couple minor things. I used coconut oil and pecans instead of walnuts (they make my mouth itchy). I also added 15 drops of vanilla stevia along with the swerve. Perfect! Now I’m off to find a flax bread recipe! Thank you for all of your hard work!
Are you sure about the energy values? 54kcal seems very low given that 1 cup of flaxseed alone contains 897 kcal according to the USDA.
Hi Jo… No I am not sure about that! 🙂
This is an old recipe and it never even had anything but the carbs listed. When it transferred over to my new recipe plug in, they clearly inserted some weird values. I will go and put all of this into my software and fix it. Thanks for the heads up!
One cup of flax seeds is very different from one cup of flax seed meal. I grind my own meal in the coffee grinder. 5 tablespoons of flax seeds equals about a cup of meal. The calorie count for the brand (Simply Nature organic whole brown flax seeds from Aldi) I use would be 212.5 calories.
My favorite pancakes before keto were apple cinnamon walnut!! I can’t believe I’m just finding this recipe!! First batch I’m making just as written… couldn’t wait an am eating the first one as I type! I have to say they fluff up better than any keto pancake I’ve tried and taste wonderful!!! Due to an intolerance of egg yolks the next batch will make with just egg whites and add apple extract to a batch and see what happens.. Thank you Carolyn!!!
So, I needed an appetizer for a party, and thought I could adapt your recipe for blini. I omitted the walnuts, Swerve and cinnamon, and added 1 tsp onion powder instead. I cooked them 1 tablespoon at a time to make “dollar” sized pancakes. I mixed a topping of cream cheese, sour cream, chives, capers, smoked salmon, and pepper, adding a dollop on each blini. Wow! what a hit!
Sounds good to me!
what are your thoughts on gelatin as an egg replacement?
Can you use packets of sweetleaf brand Stevia and if so how many instead of the swerve sweeter?
I am sure you can but I have no idea how much. Sorry!
After mixing the dry ingredients, I realized that I only had three eggs. I was not sure what I should do, continue or wait until I bought more eggs. I took a chance and only used three eggs and added the wet ingredients. The only substitution I did was add hazelnut oil instead of walnut oil, since that was all that I had on hand. Actually, one last modification I made, was after making the first two pancakes, I wanted them a little sweeter. I added stevia glycerite and it helped my sweet craving.
Reading the other comments, I think the next time I will try throwing a handful of blueberries in with the mix. I can’t think of a more delicious combination of flax, walnuts and blueberries. That would heavenly!
Sounds good!
I made these this morning for my mom and we loved them! added a few slices of banana and a drizzle of the wild blueberry syrup from another recipe on your site. PERFECT!!
These are the best low-carb pancakes I’ve tried yet. I’d just about given up on them, because most recipes are so awfully not-pancake-like. Thank you!
So glad to hear it!