Flat Pancake-like Bread
Ditch the heavy carbs and make this 10-minute, grain-free flatbread that actually keeps you full without the post-bread food coma.
Ingredients
- 1 cup blanched almond flour
- 2 tbsp ground flaxseed (flax meal)
- 2 tbsp chia seeds
- 2 large eggs
- ¼ cup water or unsweetened almond milk
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp olive oil or butter (for pan)
Step-by-Step Preparation
Put the almond flour, ground flaxseed, chia seeds, baking powder, and salt into a bowl. Stir them well.
Crack the eggs into the bowl and pour in the water. Stir everything together until a thick batter forms. Let the mix sit for about 3 mins so the chia seeds and flax seeds can absorb some liquid.
Put a skillet on the stove over medium heat. Add a little oil or butter so the bread does not stick. Scoop about ¼ cup of the batter into the hot pan. Flatten it gently with the back of a spoon or spatula until it resembles a thick pancake.
Cook for 3 to 4 mins until the edges look dry and bubbles form on top. Flip it over and cook for 2 more mins until golden brown.
Serving Suggestions
Add any toppings you want. Pairs well with eggs and hollandaise sauce as seen below.
Storage and Shelf Life
Store your bread in an airtight container. It stays fresh at room temperature for up to 2 days. For longer storage, freeze in a zip-lock bag for up to 3 months. Toast frozen slices directly for a quick treat.
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