The buckwheat and rice flours make these pancakes gluten-free, and the flaxseed meal replaces the egg in this vegan recipe.
Total time: 10 minutes | Serves: 2 (makes 4 large pancakes)
Coconut oil, for cooking
1/3 cup rice flour
1/3 cup buckwheat flour
1 teaspoon flaxseed meal
¼ teaspoon salt
½ teaspoon baking soda
½ tablespoon olive oil
1 tablespoon maple syrup
- Heat a griddle on medium with oil. Sift the flours, flaxseed, salt, and baking soda into a bowl and form a well. Pour ½ cup water and olive oil into the well, then mix until smooth. Add the maple syrup and stir.
- Pour pancake batter onto the griddle, and flip when the tops are bubbly. Cook until both sides are golden brown.
- Add more flour or 1 tablespoon water to alter the consistency of your pancakes.
- Serve with your choice of toppings such as fresh berries, chopped nuts, Instant Ice Cream, Chocolate Sauce, and maple syrup.
Calories: 137.1 | Total Fat: 5.9g | Carbs: 19.1g | Dietary Fiber: 2.0g | Protein: 2.2g