Flax-Coconut Pancakes Recipe

Name: Flax-Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup brown rice flour, (see Note); 1/3 cup white rice flour, (see Note); 1/4 cup sugar; 3 tablespoons potato starch, (see Note); 3 tablespoons tapioca starch, (see Note); 3 tablespoons coconut flour, (see Note); 2 tablespoons flaxseed meal; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 1 1/4 cups milk, at room temperature; 1/4 cup coconut oil, melted, plus more for the griddle; Fresh fruit and maple syrup, for serving

Servings: persons

1/3 cup brown rice flour, (see Note)
1/3 cup white rice flour, (see Note)
1/4 cup sugar
3 tablespoons potato starch, (see Note)
3 tablespoons tapioca starch, (see Note)
3 tablespoons coconut flour, (see Note)
2 tablespoons flaxseed meal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk, at room temperature
1/4 cup coconut oil, melted, plus more for the griddle
Fresh fruit and maple syrup, for serving

1
In a large bowl, whisk the brown and white rice flours with the sugar, potato starch, tapioca starch, coconut flour, flaxseed meal, baking powder and salt. In another bowl, whisk the eggs and milk with the 1/4 cup of coconut oil; whisk into the dry ingredients just until the batter is moistened. Add a tablespoon of milk if the batter is very thick.
2
Preheat a griddle and brush lightly with coconut oil. For each pancake, scoop 3 tablespoons of the batter onto the griddle, allowing it to spread on its own. Cook over moderate heat until bubbles appear on the surface, about 3 minutes. Flip and cook the pancakes until they have risen and are golden brown on the second side, about 2 minutes longer. Transfer the pancakes to plates and serve with fruit and maple syrup.
3
For gluten-free bakers, a combination of brown rice flour, white rice flour, potato starch and tapioca starch makes an excellent substitution for all-purpose flour. These ingredients are available at specialty and natural food markets and from
4
. Coconut flour is also a healthy, gluten-free alternative to wheat and other grain flours. It is very high in fiber and a good source of protein. It's available at
5
.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup brown rice flour, (see Note), 1/3 cup white rice flour, (see Note), 1/4 cup sugar, 3 tablespoons potato starch, (see Note), and more.

Yes, Flax-Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flax-Coconut Pancakes

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