Gluten-Free Pancakes
“I've made this recipe dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup.” Kathy Rairigh - Milford, Indiana6 ServingsPrep: 15 min. Cook: 10 min./batch
Ingredients
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup ground almonds
- 3 teaspoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup fat-free milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup miniature semisweet chocolate chips, optional
Directions
- In a large bowl, combine the rice flour, potato starch, almonds,
- sugar, baking powder and salt.
- In another bowl, whisk the eggs, milk, butter and vanilla; stir into
- dry ingredients just until moistened. Stir in chocolate chips if
- desired.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
- spray; turn when bubbles form on top. Cook until the second side is
- golden brown. Yield: 12 pancakes.
Nutrition Facts: 2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium,