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.
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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Flax-Coconut Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions