Classic Allergen Friendly Pancakes

Is there anything better than the smell of pancakes on a slow morning? This recipe is a go to when you want something classic, comforting, and allergy friendly. Stack them high, drizzle generously with syrup, and add a pat of butter if that works for you.

Yield

Serves four

Ingredients

Pancakes

• 1 cup white rice flour

• ½ cup brown rice flour

• ¼ teaspoon kosher salt

• 2 teaspoons baking powder

• 1 tablespoon sugar

• 1 tablespoon ground flaxseeds

• 2 ½ tablespoons hot water

• 1 cup whole milk

• ¼ cup water

• 3 tablespoons unsalted butter, melted

To Serve

• Maple syrup

• Fresh seasonal fruit

Instructions

Make the Batter

In a bowl, combine the flours, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix the ground flaxseeds with hot water and let sit for 5 minutes to thicken. Stir in the milk, water, melted butter, and flax mixture. Add the wet ingredients to the dry ingredients and stir until just combined.

Cook

Heat a griddle or skillet over medium heat. Pour batter onto the hot surface and cook until bubbles form and the edges look set. Flip and cook until golden.

Finish

Serve warm with maple syrup and fresh fruit.

Notes

If you do not have flaxseeds and eggs work for you, replace the flaxseed and hot water with one egg. For dairy free pancakes, use your favorite milk alternative. Rice milk works especially well for a neutral flavor. Replace the butter with your preferred dairy free alternative.