Flax-Coconut Pancakes

Name: Flax-Coconut Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 79 milliliters brown rice flour, (see Note); 3 Tbsps coconut flour, (see Note); 59 milliliters coconut oil, melted, plus more for the griddle; 2 larges eggs; 2 Tbsps flaxseed meal; 30 servings Fresh fruit and maple syrup, for serving; 296 milliliters milk, at room temperature; 3 Tbsps potato starch, (see Note); 79 milliliters white rice flour, (see Note); 0 teaspoons salt; 59 milliliters sugar; 3 Tbsps tapioca starch, (see Note)

Flax-Coconut Pancakes might be just the morn meal you are searching for. One serving contains 113 calories, 1g of protein, and 3g of fat. This gluten free and vegetarian recipe serves 30. If you have eggs, coconut oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Potato Starch

Coconut Flour

Ground Flaxseed

Coconut Oil

White Rice

Sugar

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Add a tablespoon of milk if the batter is very thick.

Ingredients you will need

Milk

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.

Ingredients you will need

Coconut Oil

Spread