Skip to content

Type what you have

Cook with

flax seed ×
Flourless Banana Pancakes
Breakfast American

Flourless Banana Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
  2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Blueberry Lemon Breakfast Quinoa
Breakfast American

Blueberry Lemon Breakfast Quinoa

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
  2. 2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
  3. 3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

By France Cevallos

Banana Blueberry Almond Flour Muffins (Gluten-Free)
Breakfast American

Banana Blueberry Almond Flour Muffins (Gluten-Free)

4.4

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. 2 Combine almond meal, flax seed, chia seeds, and baking soda in a medium bowl. Whisk eggs, honey, and vinegar together in a separate bowl; stir in almond meal mixture until batter is just combined. Mash banana into batter; fold in blueberries. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in the tin for 30 minutes.

By jessafries

Quick and Easy Peanut Butter Oatmeal
Breakfast American

Quick and Easy Peanut Butter Oatmeal

4.1

Prep
4 min
Cook
6 min
Total
10 min

Instructions

  1. 1 Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
  2. 2 Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.

By Meg

Low-Cholesterol Whole Wheat Pancakes
Breakfast American

Low-Cholesterol Whole Wheat Pancakes

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
  2. 2 Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
  3. 3 Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.

By Pepsigal

Coconut and Pineapple-Stuffed Pancakes
Breakfast American

Coconut and Pineapple-Stuffed Pancakes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
  2. 2 Preheat an outdoor grill for medium heat and spray grate with cooking spray.
  3. 3 Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
  4. 4 Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
  5. 5 Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
  6. 6 Repeat with remaining batter and pineapple rings.

By The Jazz Chef

Caramel Apple Oatmeal
Breakfast American

Caramel Apple Oatmeal

3.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
  2. 2 Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
  3. 3 Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.

By Evelyn P Bonilla

Creamy Sweet Potato Oatmeal
Breakfast American

Creamy Sweet Potato Oatmeal

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine almond milk and salt in a saucepan; bring to a boil over medium-high heat. Stir in oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium; cook, stirring often, about 5 minutes.
  2. 2 Off heat, stir in honey, butter, and vanilla extract.

By Tammy Lynn

Banana and Flax Seed Muffins
Breakfast American

Banana and Flax Seed Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with 20 paper liners.
  2. 2 Mash bananas in a bowl. Stir in brown sugar, butter, white sugar, and eggs until well combined. Stir in all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By SCarswell

High-Fiber, High-Protein Breakfast Bars
Breakfast American

High-Fiber, High-Protein Breakfast Bars

4.4

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
  2. 2 Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
  3. 3 Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
  4. 4 Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

By SavedByGrace

Easy High-Fiber Pancakes
Breakfast American

Easy High-Fiber Pancakes

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk together milk, eggs, oil, and vanilla together in a medium bowl.
  2. 2 Whisk together baking mix, bran meal, sugar, ground flax seeds, chia seeds, and baking powder together in a large bowl. Make a well in the center; add 1 tablespoon egg mixture into the well and whisk until well combined. Continue adding and whisking in egg mixture, 1 tablespoon at a time, until batter has thickened and takes 1 to 2 seconds to fall off the whisk.
  3. 3 Heat a griddle over medium-high heat; grease with butter.
  4. 4 Working in batches, drop 1/3 cup batter onto the griddle about 4 inches apart; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, greasing the griddle with more butter if needed.

By Teacher Creature

Oatmeal Breakfast Cookies
Breakfast American

Oatmeal Breakfast Cookies

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
  3. 3 Make a well in the center of oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of cookie dough on the baking sheets.
  4. 4 Bake in the preheated oven until edges are set, about 14 minutes.

By DYEH

Vegan Zucchini Bread
Breakfast American

Vegan Zucchini Bread

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
  3. 3 Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.
  4. 4 Divide batter between the prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.

By iamofthedesert

Sugar-Free Banana Bread
Breakfast American

Sugar-Free Banana Bread

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine bananas, almond milk, vegetable oil, and egg in another bowl; beat with an electric mixer until smooth. Stir banana mixture into flour mixture until incorporated, then fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted in the center of loaf comes out clean, about 1 hour.

By Gingerbreadgirlz

Sweet Potato Banana Pancakes
Breakfast American

Sweet Potato Banana Pancakes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
  2. 2 Mash sweet potato in a small bowl with a fork.
  3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
  4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Vegan Rhubarb Cinnamon Streusel Muffins
Breakfast American

Vegan Rhubarb Cinnamon Streusel Muffins

5.0

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  3. 3 Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.
  4. 4 Combine flour, baking soda, and salt in a large bowl; set aside.
  5. 5 Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.
  6. 6 Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.
  7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.

By GINGERCAT1

Zucchini Cocoa Pancakes
Breakfast American

Zucchini Cocoa Pancakes

2.0

Prep
10 min
Cook
9 min
Total
34 min

Instructions

  1. 1 Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
  2. 2 Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
  3. 3 Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

By Megan Olson

Hearty Multigrain Seeded Bread
Breakfast American

Hearty Multigrain Seeded Bread

4.8

Prep
20 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
  2. 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
  3. 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
  4. 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
  5. 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

By prathermom

Great Apple and Carrot Muffins
Breakfast American

Great Apple and Carrot Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
  2. 2 Mix water and flax seeds together in a bowl.
  3. 3 Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
  4. 4 Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
  5. 5 Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
  6. 6 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

By volleychem

Better Chocolate Chip Zucchini Bread
Breakfast American

Better Chocolate Chip Zucchini Bread

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two (8x4-inch) loaf pans.
  2. 2 Whisk flour, flax seeds, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined; set aside.
  3. 3 Beat white sugar, eggs, oil, applesauce, brown sugar, and vanilla together in a separate large bowl until blended; stir in flour mixture until batter is well mixed. Fold in zucchini and chocolate chips until incorporated; divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a knife inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring loaves to a wire rack to cool completely.

By Emma

Zucchini Bread with Dried Cranberries
Breakfast American

Zucchini Bread with Dried Cranberries

4.3

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda together in a bowl until well combined; set aside.
  3. 3 Beat applesauce, oil, white sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Fold in flour mixture, zucchini, cranberries, walnuts, and carrots until no dry spots remain. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

By donna Thomas

Better Morning Glory Muffins
Breakfast American

Better Morning Glory Muffins

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
  2. 2 Combine brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seeds, cinnamon, baking soda, and salt in a bowl. Stir in carrots and apple to combine. Stir in pineapple, eggs, oil, applesauce, pecans, and vanilla extract until just combined. Divide batter among the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By McLaughA

Easy Flourless Banana Flax Pancakes
Breakfast

Easy Flourless Banana Flax Pancakes

4.3

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
  2. 2 Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

By Kelly'sKitchen

Overnight Muesli
Breakfast

Overnight Muesli

4.0

Prep
5 min
Cook
Total
365 min

Instructions

  1. 1 Mix ground flax seeds, oat bran, quick-cooking oats, brown rice, raisins, and cinnamon together in a container with a lid. Pour in soy milk; stir to make sure flaxseed mixture is suspended in milk.
  2. 2 Cover and refrigerate until oats soften, at least 6 hours. Uncover and stir before serving.

By David K