Flax-Coconut Pancakes Recipe

Name: Flax-Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 c. white rice flour (see Note); 13 c. brown rice flour (see Note); 1/4 c. sugar; 3 tbsp. potato starch (see Note); 3 tbsp. tapioca starch (see Note); 3 tbsp. coconut flour (see Note); 2 tbsp. Flaxseed meal; 2 tsp. baking powder; 1/4 tsp. salt; 2 large eggs; 1 1/4 c. milk; 1/4 c. coconut oil; Fresh fruit; maple syrup

Servings: persons

13 c. white rice flour (see Note)
13 c. brown rice flour (see Note)
1/4 c. sugar
3 tbsp. potato starch (see Note)
3 tbsp. tapioca starch (see Note)
3 tbsp. coconut flour (see Note)
2 tbsp. Flaxseed meal
2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 1/4 c. milk
1/4 c. coconut oil
Fresh fruit
maple syrup

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.
2
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.
3
Add a tablespoon of milk if the batter is very thick.
4
Preheat a griddle and brush lightly with coconut oil.
5
For each pancake, scoop 3 tablespoons of the batter onto the griddle, allowing it to spread on its own.
6
Cook over moderate heat until bubbles appear on the surface, about 3 minutes.
7
Flip and cook the pancakes until they have risen and are golden brown on the second side, about 2 minutes longer.
8
Transfer the pancakes to plates and serve with fruit and maple syrup.
9
Looking for more breakfast recipes?
10
Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

6075

kcal

Calories

Fat

1219

Carbs

167

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 14 ingredients. The key ingredients include: 13 c. white rice flour (see Note), 13 c. brown rice flour (see Note), 1/4 c. sugar, 3 tbsp. 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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