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These are a great grab and and go breakfast! They also make an extra tasty pancake with syrup or your favorite toppings. I personally love peanut butter on pancakes – and these were no exception!

They obviously have a nutty flavor, but I like how that balances with the cinnamon, nutmeg, and all-spice. Although there are times I would eat them straight out the fridge on my way out the door (cold and such), I liked them best when popped into my toaster oven for a few minutes. It would revive the crispy edges and tasted like they just came out of the pan!


1 cup almond meal
3/4 cups flax seed meal
6 eggs (I have done a similar batch with egg whites only – use 1 1/4 cup of egg whites)
1/2 tsp alcohol free NuNaturals liquid stevia
1/4 tsp sea salt
1 tsp pure vanilla extract (be sure it’s GF!)
1 tsp cinnamon
Pince of allspice and nutmug



I actually started with whole almonds, so I used the dry attachment on my Vitamix to get 1 cup of almond meal. The texture should be dictated by your preference, but I recommend as fine as you can grind without ending up with almond butter!

In a medium mixing bowl, crack open your eggs and whisk them together for about a minute (omit this step if using egg whites). Then add in your salt, stevia, and vanilla extract. In a separate bowl, combine all remaining ingredients before adding them to the egg mixture. Mix well.

Lightly spray a stove-top pan and bring it up to just below medium heat. On my stove I have settings set as 1-10, and for this I used setting 4. Spoon the mixture onto the pan until the edges reach approximately 3″ in diameter. You may choose to make your cakes a different size – I don’t think that matters too much! I cooked the cakes about 4 minutes on the first side, and 2 minutes on the second. I recommend having multiple pans going to speed up this process!

Makes approximately 16 3″ cakes, which will last well in your fridge just over a week in a sealed container.


~Aubree Cherie Davis

This recipe is linked to My Meatless Mondays, Just Another Meatless Monday, 5-Ingredient Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, Foodie Friday, Fresh Bites Friday, Food on Friday.

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4 Responses to GF Almond Flax Breakfast Cakes

  1. Lovely idea and great mix of flavours and texture too!

  2. Miz Helen says:

    Hi Aubree Cherie,
    Your Almond Flax Breakfast Cakes look delicious and just packed with flavor and good things. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. vicky says:

    Good stuff

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