Coconut & Linseed Rice Flour Pancakes

Pancakes that work for gluten-free and dairy-free diets without tasting like a compromise. Rice flour stands in for wheat and rice milk for dairy, so the whole stack is friendly to sensitive stomachs.

Shredded coconut and linseed (flax) meal do double duty, adding nutty flavor and a little texture while sneaking in fiber and healthy fats. A spoonful of rice syrup keeps it gently sweet and free of refined sugar.

The batter comes together in a single bowl, just mix until combined, no resting required. Pour, shake the pan to spread the batter, and cook a couple of minutes a side until golden and firm to the touch. Because rice flour has no gluten, the pancakes turn out tender rather than chewy, so flip them gently. Top with butter or a dairy-free spread and maple syrup.

Kitchen Tips

• Let the batter sit a minute or two if it seems thin. The flax meal absorbs liquid and thickens it to a better pour.
• Flip gently and only once. Gluten-free pancakes are more delicate and can break if you fuss with them.
• Keep the heat at medium. Rice flour browns fast, and high heat scorches the outside before the center cooks.

Variations

• Swap the rice milk for coconut, almond, or oat milk.
• Fold in blueberries or sliced banana for fruit in every bite.
• Use maple syrup or honey in place of rice syrup to sweeten the batter.