Photo: Oxmoor House
Hands-on Time
16 Mins
Total Time
16 Mins
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.

How to Make It

Step 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.

Step 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

Ratings & Reviews

Catemichels's Review

August 28, 2014
Really excellent pancakes. I added a bit of oil (olive) because I thought it was unusual that the recipe didn't have any. Plus...I added more vanilla just because. :). I have tried a lot of GF pancakes recipes and these are the best so far. All of my other recipes will be shelved.