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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 44.6
  • Total Fat: 0.9 g
  • Cholesterol: 1.2 mg
  • Sodium: 130.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Gluten Free, Low-Fat Pancakes calories by ingredient
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Gluten Free, Low-Fat Pancakes

Submitted by: JEWELSRICH

Introduction

Use Pamela's Baking and Pancake Mix and Deb-El Just Whites powdered egg whites - only 4 ingredients are needed! The other two ingredients are applesauce and water. In the past, I've also used pureed prunes baby food in place of some of the applesauce. Eating pancakes with prunes in them helps keep your insides happy!

This recipe is for a double batch which would easily feed a family of 4-6, depending on the age of your young 'uns. For my family of 3 I just freeze the rest of the pancakes and use them as needed.
Use Pamela's Baking and Pancake Mix and Deb-El Just Whites powdered egg whites - only 4 ingredients are needed! The other two ingredients are applesauce and water. In the past, I've also used pureed prunes baby food in place of some of the applesauce. Eating pancakes with prunes in them helps keep your insides happy!

This recipe is for a double batch which would easily feed a family of 4-6, depending on the age of your young 'uns. For my family of 3 I just freeze the rest of the pancakes and use them as needed.

Number of Servings: 24

Ingredients

    2 c. Pamela's Baking and Pancake Mix
    1 single-serve cup of applesauce (I used one that was 70 cal. for 4oz., or half a cup)
    8 tsp. Deb-El Just Whites powdered egg whites (or the equivalent of 2 whole eggs)
    1-1/4 c. water

Directions

Combine all ingredients and mix until there are no lumps (very small lumps are ok). Batter should not be too thin or too thick. I usually add a bit of water at a time. 1 cup of the water is necessary for the powdered eggs but the other 1/4 cup of water is to thin out your batter to the consistency you desire. Add more water by the tablespoon if you like thinner pancakes.

To portion out the batter I used a cookie dough scoop, which appears to be a bit more than a tablespoon. Drop onto a preheated, lightly oiled (Pam sprayed) griddle and turn cakes when edges are dry.

To freeze pancakes, wrap in plastic and store in a zip-top freezer bag. To reheat, remove any wrapping and microwave pancakes wrapped in a paper towel, about 30 seconds for a 2-inch pancake.

Serving Size: Makes 24 2-inch pancakes.

Number of Servings: 24

Recipe submitted by SparkPeople user JEWELSRICH.






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