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Baby-Led Weaning, Recipes

pancakes from scratch (with flax egg)

pancakes from scratch with flax egg
Remember those mediocre egg-free blueberry-banana yogurt pancakes I made for Isla a few months ago? Well, I can do you one better. Since flax egg is my new favorite magic egg replacer (after my successful flax egg zucchini bread), I decided to give pancakes another go on Valentine’s Day. For Isla I added blueberries (her current obsession), cut them into heart shapes and sprinkled a little powdered sugar on top. My husband, however, wanted none of that so he got circles, chocolate chips and a lot of maple syrup (he’s too manly for hearts and healthy breakfasts, I guess). I used this really simple pancake recipe by Martha Stewart and used one flax egg in lieu of an egg. Apparently flaxseeds add a bit of a nutty flavor to dishes but I really haven’t noticed that. They were a tiny bit thicker/heavier than regular pancakes but they were a crowd-pleaser nonetheless. Isla really just wanted the blueberries and couldn’t have cared less about the heart shapes, but I’m ruling this one a success. Flax egg saves the day again!

How to Make a Flax Egg:
1. 1 egg = 1 tbsp ground flaxseeds + 3 tbsp of water whipped up like you would a real egg
2. place flax egg in the refrigerator for 15 minutes to an hour while you prepare the rest of the recipe
3. when you reach the step in your recipe that calls for your eggs, add the flax egg

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