Pancakes haven’t always been my favorite breakfast and I love almost all things breakfast. Pancakes are fluffy and sweet but thats about it, no real nutritional value to keep you going to lunch. I found this recipe in Food and Wine magazine while searching for gluten free ideas, don’t get me wrong I have nothing against gluten, I love me some wheat…..but I was intrigued by this recipe..so we put these on one of our weekly menus and I gotta say I was blown away by how good they were, so I’m sharing them with you.
First off let’s talk alternative flours. This recipe call for 3 flours, 2 starches & flax meal. These are not your everyday grocery items, but easy to find and not too pricey. The gluten free food thing is huge right now, some people really thrive on not having wheat in their diet and some just do it because their neighbor is doing it. If you think you have a wheat allergy get it confirmed by your doctor, if you do, chances are avoiding wheat will change your life for the better. If you think you’ll get skinny by not eating wheat…..you will not.Bob’s Red Mill is a popular brand that you should be able to find in your local grocery store. You will for sure find all of these at your local health food store. Another option for the rice flours is to make them yourself, if you have a Vita Mix or a Blendtec blender or any other super bad *ss blender, take regular rice and blend until the rice becomes a fine powder…done! now you have rice flour…so cool. You can do the same with the flax seeds. Consult the recipe book or manual that came with your blender for details on settings and all that. All these flours combined, mimic the all purpose flour that would be used in regular pancake recipes.
Recipe makes 12 – 4″ pancakes
- 1/3 cup brown rice flour
- 1/3 cup white rice flour
- 1/4 sugar
- 3 tablespoons potato starch
- 3 tablespoons tapioca starch
- 3 tablespoons coconut flour
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk, room temp
- 1/4 coconut oil, melted, plus more for the griddle
- Fresh fruit and real maple syrup, for serving.
I love these pancakes so much I mixed all the flours together in the measurements above in separate bags so I always have this dry mix ready to go.In a large bowl mix all the dry ingredients. In a smaller separate bowl mix all the wet ingredients. Add the wet to the dry and mix until just moistened, if the batter is too thick add small amounts of milk until it is just right. Preheat a griddle or a pan, grease with coconut oil and start making pancakes.Serve hot with REAL maple syrup and any fresh fruit you have on hand. These also keep well in the fridge for a few days and toast up nicely for a quick breakfast on the go. The flax meal & coconut flour add fiber, omega 3’s and minerals. YUM!! Enjoy!
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