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Flaxseed Buttermilk Pancakes

Photo: Oxmoor House
Hands-on time 16 mins
Total time 16 mins
Yield Serves 6 (serving size: 3 pancakes, 2 tablespoons syrup, and 2 tablespoons blueberries)
These pancakes are the perfect disguise for a breakfast with some nutritional heft thanks to the flaxseed meal, which also adds a nutty flavor. The tapioca flour and potato starch keep the texture light while the brown rice flour adds some whole grains and fiber.

Ingredients

  • 3.06 ounces brown rice flour (about 2/3 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 0.9 ounce flaxseed meal (about 1/4 cup)
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup maple syrup
  • 3/4 cup fresh blueberries

Nutrition Information

  • calories 164
  • fat 4.2 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 1.7 g
  • protein 5.6 g
  • carbohydrate 26 g
  • fiber 1.9 g
  • cholesterol 65 mg
  • iron 0.6 mg
  • sodium 476 mg
  • calcium 163 mg

How to Make It

  1. Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.

  2. Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Serve with maple syrup and blueberries.

Gluten-Free Baking