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Flaxseed Buttermilk Pancakes

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Flaxseed Buttermilk Pancakes


3.06 oz brown rice flour (approximately 2/3 cup)
1.05 oz tapioca flour (about 1/4 cup)
1.3 oz potato starch (about 1/4 cup)
.9 ounces flaxseed flour (about 1/4 cup)
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
⅛ a teaspoon of salt
1 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
¾ cup maple syrup
¾ cup fresh blueberries

To make

These pancakes are the perfect addition to a hearty breakfast thanks to the addition of flaxseed flour, which also adds a nutty flavor. Tapioca flour and potato starch keep the texture light, while brown rice flour adds some whole grains and fiber.
Spoon the flour, potato starch, and flaxseed flour into dry measuring cups; smooth with a knife. Combine the flour, potato starch, flaxseed flour, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, vanilla, and eggs; whisk to combine. Add to the flour mixture, stirring until smooth.Preheat a nonstick skillet or large nonstick skillet over medium-high heat. Pour 2 tablespoons of pancake batter into the pan; cook for 1 minute or until the tops are bubbly and the edges are browned. Carefully turn the pancakes over; cook for 1 minute or until the bottom is lightly browned. Serve with maple syrup and blueberries.
  Views: 30
  Published: 11/20/2023 7:55 PM

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