Flaxseed Buttermilk Pancakes

Photo: Oxmoor House
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.


Serves 6 (serving size: 3 pancakes, 2 tablespoons syrup, and 2 tablespoons blueberries)
Total time: 16 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 16 Minutes

Nutritional 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


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


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.

Robert Landolphi,

Gluten-Free Baking,

Cooking Light

July 2014
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