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

Quoted message said:

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.

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

For me 'sensible' ingredients means those that can be purchased at the
general store or supermarket.
Your recipe looks like it fits the bill just fine we'll give it a trial run
this weekend.
Many thanks,

Brian

"Brian" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

For me 'sensible' ingredients means those that can be purchased at the
general store or supermarket.
Your recipe looks like it fits the bill just fine we'll give it a trial
run this weekend.
Many thanks,

Brian

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.

Brian

Brian said:

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 ([email hidden])

"There's a seeker born every minute."

Brian said:

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 ([email hidden])

"There's a seeker born every minute."

Brian wrote:
:: "Brian" <[email hidden]> wrote in message
:: news:[email hidden]...
:::
::: "Roger Zoul" <[email hidden]> wrote in message
::: news:[email hidden]...
:::: 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.
::::
::: For me 'sensible' ingredients means those that can be purchased at
::: the general store or supermarket.
::: Your recipe looks like it fits the bill just fine we'll give it a
::: trial run this weekend.
::: Many thanks,
:::
::: Brian
:: 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.

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.

On Mon, 4 Oct 2004 16:04:28 -0400, "Roger Zoul" <[email hidden]>

Quoted message said:

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.

Quoted message said:

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.

"jamie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Brian said:

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.

Good idea. I've never seen powdered egg white here although meringues are
very popular. I will check next time I go to the supermarket.

Brian

"Chris Note" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

That was the thing we did not like about our first trial run. The result was
more like an omlette.

Brian

"jane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

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.

Sounds remarkably close to the previously suggested flax pancake recipe
except for the cottage cheese.
We'll certainly give it a try. Thanks for the suggestion.

Brian

<Chas.@home.> wrote in message
news:[email hidden]...

Quoted message said:

Brian said:

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 mix Vital Wheat Gluten with the Flaxmeal (and other brans, at times)
to create a flour which I use for pancakes and waffles. I probably
use between 2:1 and 1:1 (flax:gluten) - I don't measure that carefully
any more. Don't forget to use baking powder in your recipe so it will
rise.

Thanks but there is not much chance of finding Vital Wheat Gluten in
Belgium.

Brian