Gluten-Free Pancakes with Flaxseed

Flaxseed pancakes topped with blueberries, perfect gluten-free breakfast option.

Servings: 3

Calories per Serving:

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Ingredients

1 tbsp ground flaxseed

3 tbsp water

1 cup gluten-free flour

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

1 cup plant-based milk (almond or coconut)

1 tbsp coconut oil, melted

1 tsp vanilla extract

Instructions

  1. In a small bowl, whisk the flaxseed meal and water. Set aside and allow to gel, about 5 minutes.
  2. In a large mixing bowl, mix gluten-free flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  3. In another large mixing bowl, mix together the almond milk, coconut oil, vanilla, and add ground flaxseed. Add this mixture into the flour mixture and whisk thoroughly. Make sure there are no lumps.
  4. Grease a large skillet with coconut oil or cooking spray. Heat pan to medium-high heat. Drop 1/4 cup cup of batter into pain. Flip once bubbles form, and then cook for another minute or until golden brown on both sides.
  5. Serve with berries on top or 100% pure maple syrup if desired.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.