Dessert: Flaxseed Buttermilk Pancakes

Recipe by Robert Landolphi These pancakes are the perfect disguise for a breakfast with some nutritional heft thanks to the flaxseed meal, which also adds a nutty flavor. The tapioca flour and potato starch keep the texture light while the brown rice flo

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Flaxseed Buttermilk Pancakes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3.06 ounces brown rice flour (about 2/3 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
3/4 cup maple syrup
3/4 cup fresh blueberries

Instructions

Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, vanilla, and eggs; stir with a whisk. Add to flour mixture, stirring until smooth.
Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Serve with maple syrup and blueberries.

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