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orange honey flaxcakes

This week, I decided to start working on my goal of trying a new food once a month. I made this goal because I often find myself eating the same things over and over again. A diverse diet=a healthy diet…plus I think all of us can use some inspiration when it comes to answering that pesky what’s for breakfast/lunch/dinner question. So, once a month I’m going to try to cook with a new type of fruit, veggie, (vegan) protein, or grain. Hopefully I’ll have some really good recipes to share with you. I’ll share my flops, too, and you should feel free to pick up where I leave off if you are inspired as such!

The first food I decided to cook with is flaxseed. Becca and I have been putting flaxseed in our oatmeal at breakfast, but I wanted to try something a little more involved. I woke up in the mood for pancakes this past Saturday, so I went to work with some of the ingredients I had in my pantry and came up with some rather tasty orange honey flaxcakes!

gather:
3/4 cup white flour
1/4 cup ground flaxseed
1 teaspoon baking powder
1 tablespoon sugar
pinch of salt
the zest of two oranges (I used Cara Cara navels)
3/4 cup fresh orange juice (that’s about 2 medium sized oranges!)
1/4 cup water
the equivalent of 1/2 an egg from Bob’s Red Mill egg replacer
1/4 cup vegetable oil

honey and orange marmalade for drizzling/spreading (optional)

Mix the dry ingredients and the wet ingredients separately, then combine together. Incorporate completely without over mixing. You may need to thin the batter–I added an additional 1/4 cup of water to achieve a normal pancake batter consistency.

Lightly grease your griddle and let your pancakes sizzle!

Here’s some important things I noted:

1. My first two pancakes didn’t produce those tell-tale bubbles that indicate the flapjack is ready to flip. I just had to guesstimate.

2. However, my next two pancakes did in fact bubble away. I can only offer two explanations: either my griddle wasn’t as hot as it should have been for the first two, or the fact that I used more batter for the next two influenced the bubble phenomenon. I’m thinking it had more to do with the griddle temperature.

3. All of my pancakes stayed together–usually, I flip to early and smear batter all over the place. Even the pancakes that didn’t bubble were flipped late enough to stay together.

4. All of the cakes–large and small, bubbles or no bubbles–were a little mushy on the inside. Because of that I’m planning on reducing the amount of oil I use from a 1/4 cup to an 1/8 cup. I’d also like to try this recipe with whole wheat flour instead of white. I’m sure that will play with the moisture factor, too.

Do you have any suggestions? Have you ever baked/cooked with flaxseed?

xoxo, Catherine

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