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.

Yield: Serves 6 (serving size: 3 pancakes, 2 tablespoons syrup, and 2 tablespoons blueberries)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 164
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 5.6g
  • Carbohydrate: 26g
  • Fiber: 1.9g
  • Cholesterol: 65mg
  • Iron: 0.6mg
  • Sodium: 476mg
  • Calcium: 163mg

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

Preparation

  1. 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. 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.
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