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Gluten-Free Pancakes

I've made these gluten free pancakes 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
  • Total Time
    Prep: 15 min. Cook: 10 min./batch
  • Makes
    12 pancakes

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 large 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 rice flour, potato starch, almonds, sugar, baking powder and salt.
  • In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips.
  • Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto a hot griddle; cook until bubbles on top start to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
2 each: 242 calories, 10g fat (3g saturated fat), 81mg cholesterol, 464mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.

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