Gluten-Free Mesquite Flour Pancakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
290
protein 
10 g
sodium 
354 mg
carbohydrates 
51 g
fat 
6 g
fiber  
2 g
cholesterol 
39 mg
Servings 
6 (3 ea.)
Ingredients 

½ cup brown rice flour
½ cup rice flour
¼ cup potato flour
¼ cup tapioca flour
¼ tsp sea salt
1½ tsp baking powder
¼ tsp baking soda
¼ cup ground flax seed
¼ cup mesquite flour
1½ cups buttermilk
1 lg egg
2 Tbsp cashew butter
½ cup mashed banana
2 Tbsp honey
6 Tbsp pure maple syrup

Instructions 
  1. Combine dry ingredients in a large mixing bowl. In a medium bowl, beat together remaining wet ingredients except for maple syrup.
  2. Add wet mixture to dry mixture, and beat with a wire whip until all ingredients are moistened.
  3. Heat griddle or large sauté pan over medium heat. Pour a scant ¼ cup batter onto griddle. Cook until large bubbles form. Flip and cook other side until golden brown. Serve 3 pancakes with 1 tablespoon maple syrup.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.