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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 1.9 g
  • Cholesterol: 53.8 mg
  • Sodium: 191.3 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 17.0 g

View full nutritional breakdown of Gluten Free Pancakes calories by ingredient
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Gluten Free Pancakes

Submitted by: CARRIEBRUNO1

Introduction

gluten free pancakes! gluten free pancakes!
Number of Servings: 4

Ingredients

    1 cup gluten free flour
    2 tsp baking powder
    2 tbsp sugar
    1 large egg, beaten
    1 cup soymilk
    nut free vegetable oil for frying

Directions

1 Sift the flour with the salt, and sugar
2. Make a well in the center, add the egg and half the milk and whisk ( don't overmix) to form a smooth creamy batter. Stir in the remaining milk.
3. Heat a little oil in a frying pan over a medium heat. Pour off the excess. Ad enough batter to the pan to make a pancake about five inches in diameter and cook untill bubbles appear and pop on the surface and the pancake is almost set and brown underneath, about 1 1/2 minutes. Flip with a spatula and quickly cook the other side. Slide out onto a plate and keep warm while you cook the remainder. Heat the pan with a little more oil between each pancake. If you have a big pan, you could cook 2-3 pancakes at a time.
4. Serve the pancakes hot with maple syrup, honey, ect.

This recipe comes from Allergy Free Cookbook by Alice Sherwood.

Number of Servings: 4

Recipe submitted by SparkPeople user CARRIEBRUNO1.






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Member Ratings For This Recipe

  • I used rice milk instead of soy (and only 3/4 c.), as well as 1/4 t. guar gum because the batter was runny. It's still runny, so I'm making gluten-free crepes. (I think I need to use more guar gum next time, because I have made this recipe using soy milk and the batter is still way too runny). - 10/18/13

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