Flax meal pancakes etc.

Brian wrote:
|| Our interest was taken by talk on here and elsewhere about the LC
|| merits of flax seed ground down to make flax meal. However, the only
|| recipes I can find via Google are ones involving products that we do
|| not have in Europe (such as egg protein powder or Soja protein). We
|| tried just leaving out the protein but the pancakes we made were
|| more like omlettes (frankly, rather slimy and tasteless).
||
|| Can anyone suggest a source of recipes using flax meal and sensible,
|| everyday ingredients or at least those we may find in our local
|| health food store (where we found the flax seeds)?

I don't know what "sensible" really means....but here is Trey's recipe...

BEST MORNING FLAXCAKES

Prep time: 15 minutes, largely unattended
Cook time: 10 minutes

The texture and flavor of these flaxcakes are very different from
those made with just flax and eggs. These are remarkably tender and
cook with a beautiful golden color. Sour cream and flax pair well,
and the final product is slightly sweet with a mild tang. Serve with
butter and artificial sweetener or carbohydrate-controlled imitation
maple syrup.

55 g (1/2 cup) flax meal (ground flaxseed)
2 eggs
45 g (3 tbsp) heavy cream
36 g (3 tbsp) sour cream
1 tbsp Splenda
dash nutmeg
dash cinnamon
1/4 teaspoon baking powder
1 tablespoon oil

Whisk ingredients together until smooth. Mixture should be thick, but
very pourable. Add water to thin or flax to thicken if necessary.
Allow to sit for about ten minutes to thicken and sour.

Preheat electric griddle to 325F or heat a large, preferably nonstick
pan over medium-high heat. Spray with cooking spray, and drop
mixture in approximately 1/4 cup ladlesfull. Cook for four minutes,
flip, and cook for four minutes more.

Makes two servings of 2-3 flaxcakes each. 4.5 g effective
carbohydrate per serving.

BEST MORNING FLAXCAKES

Prep time: 15 minutes, largely unattended
Cook time: 10 minutes

The texture and flavor of these flaxcakes are very different from
those made with just flax and eggs. These are remarkably tender and
cook with a beautiful golden color. Sour cream and flax pair well,
and the final product is slightly sweet with a mild tang. Serve with
butter and artificial sweetener or carbohydrate-controlled imitation
maple syrup.

55 g (1/2 cup) flax meal (ground flaxseed)
2 eggs
45 g (3 tbsp) heavy cream
36 g (3 tbsp) sour cream
1 tbsp Splenda
dash nutmeg
dash cinnamon
1/4 teaspoon baking powder
1 tablespoon oil

Whisk ingredients together until smooth. Mixture should be thick, but
very pourable. Add water to thin or flax to thicken if necessary.
Allow to sit for about ten minutes to thicken and sour.

Preheat electric griddle to 325F or heat a large, preferably nonstick
pan over medium-high heat. Spray with cooking spray, and drop
mixture in approximately 1/4 cup ladlesfull. Cook for four minutes,
flip, and cook for four minutes more.

Makes two servings of 2-3 flaxcakes each. 4.5 g effective
carbohydrate per serving.

Brian wrote:
Our interest was taken by talk on here and elsewhere about the LC merits of
flax seed ground down to make flax meal. However, the only recipes I can
find via Google are ones involving products that we do not have in Europe
(such as egg protein powder or Soja protein). We tried just leaving out the
protein but the pancakes we made were more like omlettes (frankly, rather
slimy and tasteless).

Can you find dried powdered egg whites, as a baking supply there?
That's what I've always used as egg protein powder in recipes.
It tends to be somewhat fluffier than extracted egg protein powder,
so I measure it by packing in a cup, like you'd measure brown sugar.

--
jamie )

"There's a seeker born every minute."

Brian wrote:
I forgot to mention that the carbohydrate-controlled imitation maple syrup
is not a 'sensible' ingredient. It's difficult enough to find regular maple
syrup in this part of the world.

I don't know how easy it is to find sugar-free pancake syrups in
Europe, but I used this easy recipe on LC pancakes long before any SF
pancake syrups appeared here (all of which, except DaVinci, contain
several grams sugar alcohol).

Maple Butter (author unknown)

1 stick (1/4 pound) butter, softened
4 packets sweetener (or 8 tsp Splenda)
1/4 teaspoon maple flavor extract

Blend well, store in the refrigerator.

--
jamie )

"There's a seeker born every minute."

On Mon, 4 Oct 2004 16:04:28 -0400, "Roger Zoul"
wrote:

If memory serves, someone posted a recipe in here within the last two weeks
for a LC maple syrup that I believe used splenda or the AS of your choice.
You might try google.

Another option is to add Mapleine (maple flavoring) right to the pancake
batter. Works well for me.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

FLAXCAKES FOR ONE

(adapted from Trey's recipe)

1/4 cup flaxseed meal
scant 1/4 cup sour cream
1 egg
1 tablespoon oil
1/8 teaspoon baking soda
Dash Stevia (or Splenda to taste)
Dash Cinnamon, Nutmeg

Beat egg, sour cream, oil together until smooth. Add flaxseed meal, then other
ingredients. Let sit for about 10 minutes to thicken while heating up griddle
or non-stick skillet. When ready cook each side approx. 4 minutes.
Makes 2 medium or 3 small flaxcakes.

I find that these cakes tend to slide around on my skillet more than regular
pancakes, probably because of the flaxseed and oil content. They also need to
be cooked slightly longer (at a lower temperature?) and have a slightly more
"eggy" taste.

Can anyone suggest a source of recipes using flax meal and sensible,
everyday ingredients or at least those we may find in our local health food
store (where we found the flax seeds)? Brian Belgium

From the ASDLC archives (a wonderful resource)

Faux Hot Cereal:

1/2 c cottage cheese
2 eggs
1/4 c flax meal
2 oz. heavy cream
1 T butter
Splenda to taste

Blend cottage cheese, eggs, and flaxmeal. In a small saucepan, cook
mixture over medium heat, stirring constantly as it increases in
volume (several minutes). Add butter, cream and Splenda to taste.

This is warm, tasty, filling, and infinitely variable.

try adding 1/4 cup canned, plain pumpkin to the previous
recipes - its wonderful - adds flavor, fiber, & texture

Be sure to use plain pumpkin, not the pie mix in a can!