Flax-Coconut Pancakes

Ingredients

• 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

Preparation

1. 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. 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.