Flaxseeds are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and ALA, an essential fatty acid (alpha-linolenic acid) also known as omega 3. At Orion, we use flax seeds in shakes, raw crackers and breads, as well as an egg replacement in recipes like crepes and cakes.
Flax seeds come from one of the oldest fiber crops in the world. It was cultivated in ancient Egypt and China. Flaxseed is a good source of healthy fat, antioxidants and fiber. It is commonly used to improve digestive health or relieve constipation. It may also help lower total blood cholesterol and low-density lipoprotein (LDL, or “bad”) cholesterol levels, which may help reduce the risk of heart disease, cancer and diabetes.
Two types of flaxseed
There are two types of flaxseed with similar nutritional profiles: golden flaxseed and brown flaxseed. To get the most benefits from flax, you need to buy the seeds in ground form or you need to grind them before consumption. The whole flaxseeds usually pass through the GI tract undigested, which means you won’t get all the benefits. So, when you buy a piece of bread or cracker with whole flax seeds in it, remember that you won’t absorb it.
What about flaxseed oil?
Flaxseed oil is cold-pressed and therefore a healthy addition to salads or added to smoothies and shakes, some people drizzle it on top of their daily muesli. It can be used in place of other types of oil or applied directly to the skin and hair. Keep in mind that flaxseed oil should not be used for cooking, as it does not have a high smoke point and can form harmful compounds when exposed to high heat!
Vegan flaxseed pancakes
Light, fluffy and perfect vegan pancakes. Perfectly sweet, super easy and ideal for breakfast. These are the best pancakes, vegan or otherwise!
- 1 and 1/4 cups (156g) All-Purpose Flour
- 3 Tbsp White Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup (180ml) Soy Milk (or any non-dairy milk)
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
- 1 Tbsp Coconut Oil
- Sift the flour into a mixing bowl.
- Add the sugar, baking powder and salt and mix together.
- Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute or so to thicken.
- Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in.
- Heat up a pan and grease lightly with a little coconut oil.
- The pan should be very hot, but not smoking before you pour in your first batch of batter.
- Add batter to the pan in roughly 1/4 cup measures.
- You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it’s time to flip over onto the other side.
- Cook until nicely browned on both sides.