Flax-Coconut Pancakes

Food & Wine
Flax-Coconut PancakesRecipe
Photo: Con Poulos
Elisabeth Prueitt always mixes ground flax into her pancake batter. "I've never felt great about the low nutritional value of pancakes—it's like eating cake for breakfast—but the flax adds fiber, omega-3s and minerals," she says.
makes about twelve 4-inch pancakes


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1/3 cup brown rice flour, (see Note)
1/3 cup white rice flour, (see Note)
1/4 cup sugar
3 tablespoons potato starch, (see Note)
3 tablespoons tapioca starch, (see Note)
3 tablespoons coconut flour, (see Note)
2 tablespoons flaxseed meal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk, at room temperature
1/4 cup coconut oil, melted, plus more for the griddle
Fresh fruit and maple syrup, for serving


Total: 30 Minutes

In a large bowl, whisk the brown and white rice flours with the sugar, potato starch, tapioca starch, coconut flour, flaxseed meal, baking powder and salt. In another bowl, whisk the eggs and milk with the 1/4 cup of coconut oil; whisk into the dry ingredients just until the batter is moistened. Add a tablespoon of milk if the batter is very thick.

Preheat a griddle and brush lightly with coconut oil. For each pancake, scoop 3 tablespoons of the batter onto the griddle, allowing it to spread on its own. Cook over moderate heat until bubbles appear on the surface, about 3 minutes. Flip and cook the pancakes until they have risen and are golden brown on the second side, about 2 minutes longer. Transfer the pancakes to plates and serve with fruit and maple syrup.

Created date

May 2013