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Gluten-Free Pancakes

 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, Indiana
6 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.
Nutritional Facts: 2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium,

2 of 2

Gluten-Free Pancakes (continued)

Nutritional Facts: 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.