Coconut Flax Gluten-Free Pancakes

The batter for these delicious pancakes contains six different gluten-free flours, but don't think they are just for Celiac sufferers. They are loved by all. This recipe is featured in Episode 4 of our YouTube cooking show, Breakfast Casa Laguna Style with Chef Sarah.

Introduced by Chef Sarah Spry Keenan on our Winter 2013-2014 menu, the initial recipe was made famous at Tartine Cafe in San Francisco. Chef Sarah serves this stack with brown butter caramelized pineapple, cool fresh Kiwi, and a sprinkling of toasted coconut.

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
▪    3 large eggs, room temp
▪    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.

Combine all you the dry ingredients in a medium sized mixing bowl and whisk until well blended. In a separate larger mixing bowl add the eggs and milk, whisk well until the frothy. Add all your dry to the wet, whisk until just combined. Slowly add the coconut oil, mixing gently until incorporated. Let batter rest for 10 minutes while you heat the griddle. Use coconut oil to grease griddle and start cooking pancakes.

Chef's tip: Don't guess or estimate the flour measurements. Measure exactly--with measuring spoons meant for dry ingredients--to create the perfect flour blend.

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