"The 21st Century Healthy Pantry" . At San Francisco's Tartine and Bar Tartine, pastry chef Elisabeth Prueitt, known for her classic French desserts, uses healthier alternatives to white flour in her gluten-free cooking. Ground flax mixed into the batter adds fiber, omega-3s and minerals. Recipe published in Food & Wine: March 2012.
Yield: 12 servings ( Serving Size: 4-inch pancakes )
Community Recipe from
- 1/3 cup(s) brown rice flour (see Note)
- 1/3 cup(s) white rice flour (see Note)
- 1/4 cup(s) sugar
- 3 tablespoon(s) potato starch (see Note)
- 3 tablespoon(s) tapioca starch (see Note)
- 3 tablespoon(s) coconut flour (see Note)
- 2 tablespoon(s) flaxseed meal
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1 1/4 cup(s) milk, at room temperature
- 1/4 cup(s) coconut oil, melted, plus more for the griddle
- Fresh fruit and maple syrup, for serving
- 1. 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 ¼ 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.
- 2. 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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