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Raw flaxseed pancakes

June 11, 2010

Yep, more rawness! I’m following up my savory chilly chili with a sweet raw breakfast duo of flax pancakes (“flaxjacks,” if you will) with blackberry-date sauce, both recipes adapted from Ani’s Raw Food Kitchen. This meal is way (way WAY) faster to put together than the chili, so if you found that a bit intimidating, you’ll appreciate the preparatory brevity of this dish. These are obviously pretty dissimilar to real pancakes (“breakfast patties” may be a more apt moniker, but the method by which you eat them – with a knife and fork, drizzled with a syrupy fruit concoction – earns them the “pancakes” label), but they’re delicious in their own right.

This post was made possible by the munificent people at Pizzey’s Nutritionals. Pizzey’s is the only company on the market whose flax contains all three Omega-3 fatty acids (ALA, EPA, and DHA), and its shelf life is blessedly long (2 years without refrigeration!). Awhile back, they offered me “samples” of some of their high-quality flaxseed products—imagine my surprise when two 2-lb. bags (milled golden flax and SmoothOmega milled flax) arrived at my door, followed some time after by two more 2-lb. bags (organic milled golden flax and – get this – blueberry milled golden flax!) plus a box of individual-serving flax singles! WOW. I was blown away.

You can order Pizzey’s flaxseed online at and get free shipping on all orders over $50! They’ve got numerous varieties of flax to choose from, plus some cool accessories like a flaxseed grinder and this cute lil flax scoop. I also think their flaxseed starter kit is a great idea. Thanks again, Pizzey’s, for your generosity!

Ok, I’m done flaxing poetic; on to the recipes!

For the pancakes:
1 1/2 cups ground flaxseed
1/4 cup (raw) agave nectar
1 Tbsp coconut oil, melted
1/4 tsp sea salt
2 Tbsp water

For the sauce:
1/2 cup blackberries
2-3 pitted dates

I recommend prepping the sauce first, so it can chill and thicken as you make the cakes. Just combine the blackberries and dates in a blender or food processor…

…and blend until smooth, adding a splash of water as necessary. Transfer to a small container and place in the fridge until you’re ready to use it. (It’ll keep for several days in there.)

For the flaxseed in this recipe, I used Pizzey’s milled golden flax with blueberries to give my cakes some fruity pizzazz. (Of course, regular flax will work just fine. If you’re grinding your own, start with one heaping cup whole flaxseeds, which should amount to roughly 1 1/2 cups when ground.)

Combine all the pancake ingredients in a bowl.

Mix well with your hands or a wooden spoon.

Divide the mixture into eight portions. Roll into balls and, somehow or another, form the balls into flat medallions.

I greased a half-cup measuring cup and used the back of a spoon to press each ball into a patty. A biscuit cutter would work even better for this, since you wouldn’t have to bang the cup on the counter each time to free the cake.

Place the cakes on a platter, cover with plastic wrap, and refrigerate until ready to eat. They’ll stay good for up to a week, so you can just take out one or two each morning for breakfast.

Serve the cakes with the blackberry-date sauce, and feel free to add other toppings (like maple syrup, agave nectar, or vanilla yogurt) in addition or instead. You might not guess it thanks to their diminutive size, but these babies are filling. They’re pleasantly mealy and mildly sweet, plus you’ll get a day and a half’s worth of Omega-3s in each cake! If breakfast really is the most important meal of the day, these cakes give it the respect it deserves.

(Pancakes) Yield: 8 pancakes.
Per pancake: 157 calories, 10.6g fat (2g sat), 14.1g carbs, 6g fiber, 3.8g protein.

(Sauce) Yield: 8 servings.
Per serving (about 2 Tbsp): 21 calories, .1g fat (trace sat), 5.5g carbs, 1g fiber, .2g protein.

If you like this, you might also like…
Maple cinnamon pecan milk
Quick blueberry compote
Raw pecan pie cookies

29 Comments leave one →
  1. June 11, 2010 3:11 pm

    these look wonderful!

  2. June 11, 2010 7:56 pm

    This really, really excites me. Hurrah! I’m actually not a fan of normal pancakes (they make me feel like I’ve eaten a doona), but these have somehow tapped into a big want-want-want part of me. Plus, I adore berries 🙂 Now to find a flaxseed stockist in Canberra that won’t break my waiting-to-hear-if-I-got-a-scholarship bank…

  3. June 12, 2010 8:51 pm

    These look good! And that’s soo cool that they make blueberry infused flax?!

    I love Ani’s raw dessert cook book- I need to make some of those again. I feel so healthy eating them :>

  4. June 13, 2010 4:16 pm

    Those look so interesting! I love pancakes, but I don’t know if I could do the raw pancake…is the texture weird? They sound yummy though! 🙂

  5. June 14, 2010 3:46 am

    These definitely sound healthy & I love the choices for toppings!

  6. June 14, 2010 6:01 pm

    AmberAs soon as I locate some flaxseed I will try these; I like their rustic look and the fact that they are filling! Perfect to start the day! How interesting what you did with the blackberry coulis, adding the dates is such a brilliant idea to give depth and texture!

  7. June 14, 2010 4:03 pm

    Fit&40 & Angela—Thank you both!

    Hannah—Firstly, what's a doona? Secondly, you don't have easy access to flax?! For shame…sooo, when is our bloggie swap happening? :]

    Kati—I have that book too! I made her raw cheezecake recently and it was great! "Virtuous" desserts are just the best, aren't they?

    Aimee—Definitely take the word "pancake" with a grain of salt (or flax?). When kept chilled, their texture is sorta chewy, but a little crumbly, yet also rather dense…"weird," I suppose, but [I think] in a good way!

  8. June 15, 2010 3:25 am

    Miss Amber let me say – these look delish! And I have a bit of VITA envy 🙂

  9. June 15, 2010 9:22 am

    Hmm, I think you'd call it a duvet? It's a big warm thick blanket quilt thingamabob 🙂 And yes, the bloggie swap! Maybe once I've found out about whether the scholarship is to-be-or-not-to-be? 🙂

  10. June 15, 2010 4:30 pm

    I agree these look great.

  11. June 15, 2010 8:54 pm

    tasteofbeirut—Thank you! I've been enjoying using dates in my sweets more often lately. Just bought a 5-lb. bag of them, in fact.

    Amanda—I can understand; I suffered from Vita-envy for quite a long time before I became the proud mama of my own Vita-baby. Worth every penny!

    Hannah—Deal :] And by the way, good luck!

    Eric—Thanks! I'd love to know if you try them out.

  12. June 17, 2010 6:25 pm

    looks deelish!! I have to try. I love your blog title, since that describes me. I love cupcakes, honey and marshmallow-peeps, fluff, anything marshmallow, and chicago deep dish pizza, so I won't give up ALL but have chosen to be almost vegan and raw when I can.

  13. June 17, 2010 7:19 pm

    Lisa—I can relate! I like marshmallows and honey too. Flexibility – and just doing what you can, when you can – is, if you ask me, the best way to dip your toes into the waters of veganism or raw foodism :] And before you know it, you might find yourself happily swimming!

  14. ayasha permalink
    August 25, 2011 7:05 pm

    do you have to have agave nectar

    • Amber Shea @Almost Vegan permalink
      August 26, 2011 1:58 am

      Nope! You can totally substitute coconut nectar, maple syrup, or raw honey for the agave.

  15. Laura permalink
    February 25, 2012 7:05 am

    I’m eating this right now. It turned out SO GOOD!! Even my 5 yr old enjoyed it!! He’s asking for more right now, LOL. Thank you!

  16. cassie permalink
    May 14, 2012 8:36 am

    I don’t exactly know what I did wrong, but I only ended up with about 3. If I used any less to make each one they would have been too thin..

    • May 14, 2012 9:18 am

      Hmm, not sure, Cassie. Keep in mind, mine were only about silver-dollar-sized, so they were much smaller than normal pancakes.

  17. Minh permalink
    November 24, 2012 3:38 am

    Can I use sesame oil instead of coconut oil? Also, can I store the cake in the freezer?

    • November 24, 2012 11:12 am

      Sesame oil would taste very strange, I think. You could try a nut butter like peanut butter or almond butter in place of the coconut oil, though; you might just want to add a splash of water.
      I imagine the cakes would do ok in the freezer; just thaw them before eating!

      • Minh permalink
        November 24, 2012 5:27 pm

        Hello Amber
        Thanks so much for your explanation.
        The reason I ask you is that coconut oil is quiet expensive, and it isn’t sold in a regular grocery store. I had to go to Whole Foods today to buy it. I like this recipe, and I want to eat these pancakes on a regular basis for Omega 3. But I understand that coconut oil becomes solid when cooling down, so it can bind the flax.

        I think I would just stick with coconut oil as you suggest. I don’t like the taste of almond butter or peanut butter messing up with the flax taste.

        But if I don’t use flaxseeds, can I use other nuts or seeds?
        Also, what is your recommendation for buying raw nuts or seeds? Which store do you think is the least expensive: Whole Foods, Trader Joe, or Nob Hill?


      • November 24, 2012 5:37 pm

        Unfortunately the recipe relies on the gelling properties of flax, so it can’t be subbed.
        I buy my most of my raw nuts and seeds from!

        • Minh permalink
          November 24, 2012 6:50 pm

          Thanks, Amber. I got it.
          What about coconut oil? Do you have any online store that sells it with a reasonable price?

        • November 24, 2012 7:01 pm

          I tend to get mine from Tropical Traditions; they have sales all the time. 🙂

          • Minh permalink
            November 24, 2012 7:30 pm

            Thank you very much, Amber
            Now comes to nutrition. With the calorie info you provided, I would perhaps need at least 3 pancakes to meet my calorie need for breakfast because I do cardio exercise regularly. Is there any harm if I obtain too much ALA from flaxseeds besides high content of fibers?

          • November 24, 2012 7:31 pm

            No harm at all 🙂

            • Minh permalink
              November 25, 2012 3:53 pm

              Can I ask some sweetened coconut flakes to enhance coconut flavor? If so, how much should I add? Should I also reduce agave nectar?

            • November 25, 2012 4:15 pm

              You could add coconut, though I have no idea how much, as I’ve never tried myself. Don’t reduce the sweetener, it will mess with the consistency.

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