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Gluten-Free Pancakes Recipe

Photo by: Taste of Home

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“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, Indiana

This recipe is:

Healthy

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6 Servings
Prep: 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
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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, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Gluten-Free Pancakes published in Healthy Cooking December/January 2009, p11