| 8 | 8 | 260 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 6 min | 1 |
| 2 1/2 tbsp | Flaxseed meal (ground) |
| 1 medium | Egg (free-range) |
| 1 tbsp | Hemp milk (unsweetened (or almond or oat milk)) |
| 1 dash | Salt (optional) |
| 1/4 tsp | Vanilla extract, pure (unsweetened) |
| 1 dash | Cinnamon (optional) |
| 1 tbsp | Walnuts (raw) |
| 2 tsp | Maple syrup, pure |
Lightly beat egg and mix with other ingredients. Preheat 1 tablespoon of coconut oil in a non-stick skillet. Cook pancake over medium heat until browned on both sides.
Top with 1 tbsp chopped walnuts and 2 teaspoons pure maple syrup.
Variations: Substitute milk with unsweetened yogurt.
| Meat Alternative | 1.4 |
| Milk Alternative | 0.5 |
