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 FlaxMatters.com 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!
Per serving: 178 calories, 10.7g fat (2g sat), 19.6g carbs, 7g fiber, 4g protein
- 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
- 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.