Gluten-Free Pancakes

Name: Gluten-Free Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
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, room temperature; 1 cup fat-free milk; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1/3 cup miniature semisweet chocolate chips, optional

TOTAL TIME: Prep: 15 min. Cook: 10 min./batch YIELD: 6 servings.

Since being diagnosed with celiac disease, I've made my gluten-free pancakes dozens of times. My kids like them best with chocolate chips and maple syrup. —Kathy Rairigh, Milford, Indiana

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, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips, optional

Directions

1. In a large bowl, combine rice flour, potato starch, almonds, sugar, baking powder and salt.
2. In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips.
3. 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. If desired, serve with additional mini chocolate chips.

Nutrition Facts

2 pancakes: 233 calories, 10g fat (3g saturated fat), 73mg cholesterol, 508mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.

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