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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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
16 mins
total:
16 mins
Yield:
Serves 6 (serving size: 3 pancakes, 2 tablespoons syrup, and 2 tablespoons blueberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

164 calories; fat 4.2g; saturated fat 0.9g; mono fat 1.1g; poly fat 1.7g; protein 5.6g; carbohydrates 26g; fiber 1.9g; cholesterol 65mg; iron 0.6mg; sodium 476mg; calcium 163mg.
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