Flaxseed Buttermilk Pancakes

• 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

1. 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.
2. 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.

brown rice flour, flour, starch, meal, sugar, baking powder, baking soda, salt, lowfat buttermilk, vanilla, eggs, maple syrup, fresh blueberries

Taken from www.myrecipes.com/recipe/flaxseed-buttermilk-pancakes (may not work)