- TOTAL TIME: 30 MIN
- SERVINGS: makes about twelve 4-inch pancakes
Elisabeth Prueitt always mixes ground flax into her pancake batter. “I’ve never felt great about the low nutritional value of pancakes—it’s like eating cake for breakfast—but the flax adds fiber, omega-3s and minerals,” she says.
- 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
- 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.
- 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.
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 kingarthurflour.com. 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 bobsredmill.com.
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