Flax Seed Oatcakes
The family and I have embarked on a journey toward healthier eating. This journey includes breakfast—the most important meal of the day. To keep mornings both nourishing and enjoyable, I created flaxseed oatcakes, giving our usual pancake routine a wholesome upgrade. The girls still love having pancakes or waffles on their plates. I wanted to maintain that comfort while adding nutrition. I transformed a basic pancake recipe into a hearty, whole-grain oatcake enriched with flaxseeds. I’ve managed to create a breakfast treat that satisfies cravings. It fuels the day and sneaks in a boost of healthy goodness all at once.
Flaxseed is one of those new grains that I am learning to cook. I am trying to incorporate it into nearly everything that comes out of the kitchen, especially my baked goods. Flaxseed and rolled oats are essential for a balanced diet. They add a fantastic amount of fiber, protein, iron, calcium, and omega-3s. These two ingredients elevate your basic pancakes to something heart-healthy and won’t destroy your waistline.
I like to buy Organic Ground Flaxseed. It makes it easier to portion out in my recipes. There is no fuss about grinding the actual seeds. Two tablespoons are usually the perfect serving size in my recipes. One of my priorities is to add it for health. However, I don’t want to make it too grainy. Otherwise, the kiddos won’t want to eat it at all.
Cost to make this recipe.
This recipe shows that a healthy breakfast entrée doesn’t have to be expensive. Adding two whole grains to this recipe is cheap. Rolled oats and ground flax seeds are unbelievably inexpensive. Both ingredients don’t even break $0.75.
I calculated this breakfast entrée to cost about $2.74, or $0.69 per serving size. A serving size is two flax seed oatcakes. As a homesteader, this is about as cheap as I can get this recipe. I don’t make any other ingredients to help reduce the cost.
Similar recipes to try
Flaxseed oatcakes recipe inspired by The Frugal Hausfrau blog. All images and texts are original to the Vintage Mountain Homestead blog and website.
Flaxseed Oatcakes
Ingredients
- 2 cups rolled oats, …[$0.56]
- 2 cups milk, or buttermilk…[$0.46]
- 2 tbsp ground flax seed, …[$0.10]
- 2 large eggs, …[$0.46]
- ½ stick butter, melted…[$0.50]
- ½ cup raisins, or any dried fruit…[$0.42]
- ½ cup all purpose flour, or whole wheat flour…[$0.12]
- 1 tsp baking powder, …[$0.04]
- 1 tsp baking soda, …[$0.04]
- ½ tsp ground cinnamon, …[$0.02]
- ¼ tsp salt, …[$0.02]
Instructions
- Soak 2 cups rolled oats and 2 tbsp ground flax seed in 2 cups milk for a couple of hours or overnight.
- In a separate bowl, mix up 2 large eggs, ½ stick butter melted, and ½ cup raisins add this to the milk-oat mixture.
- Finally, add all the dry ingredients (½ cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp ground cinnamon, ¼ tsp salt) to the wet bowl and mix.
- On a greased griddle, add spoonfuls of batter to reach the desired size of pancake. You cook these like any other pancake. Cook until one side is brown, and then flip to brown the other side over medium heat.
Flaxseed Oatcakes
Ingredients
- 2 cups rolled oats, …[$0.56]
- 2 cups milk, or buttermilk…[$0.46]
- 2 tbsp ground flax seed, …[$0.10]
- 2 large eggs, …[$0.46]
- ½ stick butter, melted…[$0.50]
- ½ cup raisins, or any dried fruit…[$0.42]
- ½ cup all purpose flour, or whole wheat flour…[$0.12]
- 1 tsp baking powder, …[$0.04]
- 1 tsp baking soda, …[$0.04]
- ½ tsp ground cinnamon, …[$0.02]
- ¼ tsp salt, …[$0.02]
Instructions
- Soak 2 cups rolled oats and 2 tbsp ground flax seed in 2 cups milk for a couple of hours or overnight.
- In a separate bowl, mix up 2 large eggs, ½ stick butter melted, and ½ cup raisinsadd this to the milk-oat mixture.
- Finally, add all the dry ingredients (½ cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp ground cinnamon, ¼ tsp salt) to the wet bowl and mix.
- On a greased griddle, add spoonfuls of batter to reach the desired size of pancake. You cook these like any other pancake. Cook until one side is brown, and then flip to brown the other side over medium heat.
I also used coconut oil and added a bit of milk (almond) to make waffles instead of pancakes. Enjoyed with applesauce on top!