Posts Tagged ‘flaxseed pancakes’

Flaxseed: The Anti-Cancer Power Seed

In Alternatives Cancer Treatment, Alternatives to Tamoxifen, Breast Cancer, Healing Cancer Naturally, Hormone Balance, Uncategorized on February 29, 2016 at 3:38 pm

As explained in my post Flaxseed: Better Than Tamoxifen for Breast Cancer, flaxseed is quite beneficial in the prevention and treatment for breast cancer. However, flaxseed has also been found to inhibit the growth and metastasis of prostate cancer and offers protection against colon and other cancers.

Flaxseed contains lignans — phytochemical compounds that are concentrated in the fibrous hulls of flaxseeds. These lignans have a significant impact on the body’s ability to manage cancer. Studies have shown that lignans significantly reduce tumor growth by increasing cell death, decreasing angiogenesis and many other processes. (See Flaxseed for more information.)

Flaxseed is high in Omega 3’s and well as antioxidants, further defeating cancer by supporting immune function and reducing inflammation. Flaxseed also contains considerable Alpha-linolenic acid (ALA) which has also been found to reduce inflammation and cancer growth. The fiber content of flax is yet another of its virtues. Fiber has been implicated in protection against cancers such as colon cancer.

When I went gluten free, I began experimenting with high flax gluten-free substitutes.  While there are plenty of ‘gluten-free’ options at the market, most are filled with undesirable ingredients.

Below are a few of my favorite recipes (you can also add ground flax to oatmeal, cereals and other favorite dishes):

Flaxseed Muffins

One muffin will provide you with 20 grams flaxseed—eat one or two daily (2 if you add apples or walnuts as the flax content per muffin will be slightly lower as the recipe will yield more than 12 muffins).


  • 2 cups flaxseed, coarsely ground (freshly ground, not pre-ground)
  • 3-4 teaspoons stevia (or ¼ cup coconut sugar or maple syrup)
  • 1 tablespoon aluminum-free baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon fine Pink Himalayan or Celtic sea salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup melted coconut oil
  • 2 teaspoons pure vanilla extract


  • Chopped unpeeled apples
  • Chopped walnuts
  • Coarse Celtic sea salt for sprinkling on top prior to baking
  • Whey powder– plain, chocolate or vanilla


  1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with sweetener, baking powder, cinnamon, whey (if using) and salt in a large bowl. Whisk to combine fully and set aside.
  3. Put eggs, water, oil and vanilla extract into a blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan (if you add chopped walnuts or apple, you may need more than one muffin pan; alternatively you can make disc-shaped ‘muffin tops’ by spreading batter on a parchment lined pan. These can be used as toast for eggs, crusts for pizza, etc.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.


Super Seed Bread


  • ¼ cup rolled oats (omit and increase flax to ¾ cup, if desired)
  • ¼ cup raw buckwheat groats (omit and increase flax to ¾ cup, if desired)
  • ¼ cup chia seeds *
  • ½ cup flaxseed
  • ¼ cup raw sunflower seeds, sprouted, if available
  • ¼ cup raw pepita seeds (pumpkin seeds)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • ½ teaspoon fine Celtic or Pink Himalayan salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon Ceylon cinnamon
  • Coarse Celtic sea salt for sprinkling


  1. Preheat the oven to 325 degrees. Line a 9” square cake pan with two pieces of parchment paper, one going each way
  2. Place the oats and buckwheat groats (if modifying to include more flax, use ¾ cup flax and ¼ cup oats or groats or a combination of the two) in a high speed blender or individually in a coffee grinder until they resemble a fine powder
  3. Grind flaxseed
  4. Add remaining ingredients to bowl; stir until well combined
  5. Stir in one cup water until well combined; the mixture will be watery
  6. Pour into the pan and spread out evenly with a spatula. Sprinkle with coarse Celtic sea salt, sesame seeds, and poppy seeds, if desired.
  7. Bake, uncovered, for about 25 minutes, or until firm to the touch. Let the bread cool in the pan for 5 minutes and then transfer to a cooling rack for 5-10 minutes.  Slice into fourths (or eights) and enjoy, or allow to cool.  Wrap individually and freeze, or enjoy for up to two days, stored in the refrigerator.


I recommend you play around with this recipe.  Alter it to fit your needs and add different spices as desired.  Fenugreek, cumin and other spices are wonderful adds to this recipe.

This bread is also wonderful toasted, served with eggs or topped with hummus, nut butter, tahini, or pesto.

If cut into eighths, each slice will yield you over 1Tbs of flax and 10 grams of protein, more if you add whey!  Eat two slices (1/4 of the bread) and you will have your 25 grams.

*Chia seeds are loaded with inflammation reducing Omega3’s

Pizza Crust Recipe (also excellent topped with eggs):eggs on toast

For an amazing gluten free, flax filled crust for pizza or eggs, check out my pizza recipe.  You can also increase the flax in this recipe.  Just reduce the garbanzo bean (or quinoa) flour to less than one tablespoon and use 2-3 tablespoons of freshly ground flax and 1 tablespoon chia seeds. Add coarse Celtic sea salt, 1 teaspoon coconut oil and 1/3 to ½ cup freshly chopped herbs and scallions(something I have been doing and it is a great way to include progesterone boosting, anticancer power to your meal). Add in spices of your choice—fenugreek, cayenne, cumin, cinnamon are some suggestions. Use this crust for eggs or pizza.

For a delicious flax pancake recipe, Click Here.

IMPORTANT — given the state of confusion many people seem to be in with conflicting information on the internet, please understand that estrogen is ESSENTIAL to your health–EVEN for those with ER- PR breast cancer.  Please do not allow your doctor to tell you otherwise. However, remember that flax is a phytoestrogen–and is protective against cancer. Raising progesterone to bring the body back into balance is VERY important and can be done with lifestyle efforts. Progesterone is protective against breast cancer (more on this in the next post). Note that synthetic hormones should never be used.


~~If you don’t know your options, you don’t have any~~

Elyn Jacobs is a breast cancer survivor and holistic cancer strategist who helps people make better, healthier, non-toxic choices. She emphasizes the critical nature of addressing the root cause of cancer and not just its presenting symptoms (such as the tumor). Elyn specializes in understanding the role of estrogen in breast cancer and debunks the myths associated. She brings a plethora of knowledge to her practice and will help you think outside the box so you can incorporate every lifeline you may need for long term survival. Contact Elyn via her website, www.elynjacobs.com. By doing so you can ascertain exactly how she is able to assist you as you optimize your health. Elyn offers consults via Skype, phone or in person.