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Gluten-Free Mesquite Flour Pancakes

30 Minutes
6 People
Overhead view of a table with a breakfast spread of pancakes.


1/2 cup brown rice flour
1/2 cup rice flour
1/4 cup potato flour
1/4 cup tapioca flour
1/4 tsp sea salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup ground flax seed
1/4 cup mesquite flour
1 1/2 cups buttermilk
1 lg egg
2 Tbsp cashew butter
1/2 cup mashed banana
2 Tbsp honey
6 Tbsp pure maple syrup


  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 1/4 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.


Calories 290
Protein 10g
Sodium 354mg
Carbohydrates 51g
Fat 6g
Fiber 2g
Cholesterol 39mg
Servings 6 (3 ea.)