Gluten Free Flax Pancakes

Feb 07, 2018


Dry Ingredients

Wet Ingredients

1⁄2 Cup White Rice Flour 1 Cup + 3TBSP Buttermilk
1⁄2 Cup Brown Rice Flour 2 TBSP Granulated Sugar
3 TBSP Tapioca Flour 1 Egg
2 TBSP Potato Starch 2 1⁄2 TBSP Melted Butter
1⁄2 TSP Baking Soda 1 TBSP Canola oil
1⁄2 TSP Baking Powder
1⁄2 TSP Salt
2 TBSP Powdered Sugar
26 Grams Cold-Pressed Defatted Flaxseed Meal


  • Mix dry ingredients with a whisk
  • Mix wet ingredients and granulated sugar with a whisk
  • Mix dry and wet ingredients together with a whisk
  • Add a bit of extra water or milk if the batter is too thick
  • Heat about 1 TBSP of canola oil in a frying pan at medium heat
  • Scoop 1⁄4 cup of batter into pan, fry for ± 2 minutes until bubbles arise and edges of cake start to brown
  • Flip pancake and fry other side until golden brown
  • Scoop out of pan and enjoy with desired toppings –butter, syrup, and fruit