Gluten Free Buckwheat Applesauce Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 large Egg, fresh, whole, raw 1 Tbsp packed Brown Sugar 1/2 tsp Baking Powder 1/4 cup Buckwheat Flour 1/2 cup Rice flour, brown 4 tsp Tapioca Flour 2 Tbsp and 2 tsp Potato Starch1 Tbsp Applesauce, unsweetened 1 tsp cinnamon1/2 to 1 cup of water (until texture is right)(For non-gluten-free, you can substitute 3/4 cup regular flour for the rice and tapioca flours and potato starch.)
Mix together dry ingredients. In a separate bowl (or--I use a measuring cup, to make pouring easier while cooking), beat the egg lightly, add applesauce. Fold in the dry mix until moistened. Pour in a 1/2 cup of water and stir just until mixed. Add rest of water until batter pours from spoon--not too thin, though.
Fry in skillet or on pancake grill. I use just a bit of butter to grease skillet, because I like the taste (and I don't put in on the cakes afterward), but you can use PAM or whatever.
Makes about 7 five-inch pancakes. Nutritional info is for 3 servings of 2-1/3 pancakes each.
Fry in skillet or on pancake grill. I use just a bit of butter to grease skillet, because I like the taste (and I don't put in on the cakes afterward), but you can use PAM or whatever.
Makes about 7 five-inch pancakes. Nutritional info is for 3 servings of 2-1/3 pancakes each.
Nutritional Info Amount Per Serving
- Calories: 214.1
- Total Fat: 2.7 g
- Cholesterol: 62.0 mg
- Sodium: 27.7 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 2.8 g
- Protein: 5.3 g
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