Whoa… That is a lot of flax. By far the biggest red flag to me is the amount of Fiber. Unless you have a good reason for that much fiber, and have slowly worked yourself up to that level today, were to try this recipe you would likely have serious gastrointestinal distress. You should work yourself slowly up to 15, 20, 30, but jumping straight in with 80+g is going to be bad news.
To cut down on the flax, you’re going to want another source of fat… usually people go with oil. Is there a reason you don’t have any? Olive, Canola, Peanut, Coconut, etc… That’s where most recipes’ fat comes from, so you could look into those. If you add in oil, I would also consider watching the Omega 6/Omega 3 ratio. Some people stick with Flax for Omega 3 (even though it’s in the ALA form), some people add in some fish/algae oil/pills.
Of course, cutting out the flax, you’ll be down on Phosphorous (and maybe Magnesium). P’s tough to get, but there are some posts on this forum that discuss it.
Other than that, I’d be cautious with the high levels of Niacin and Folate. Not critical, I suppose, and cutting down the flax will pull those levels away from the Upper Limit a bit.
Last thing is the large amount of Corn Meal… you might run into a taste/texture issue there. That’s a personal preference, though. I would generally suggest replacing some with maltodextrin, as @MumblesCrzy mentioned, since it doesn’t really have any flavor besides a little sweetness. Swapping some out would also bring down the Niacin/Folate without bringing you below any other RDIs. But this may not be necessary.