Gluten Free Whole Grain pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup white rice flour1 cup buckwheat flour6 TBS tapioca starch1 cup instant potatoes1 tsp baking soda1 TBS baking powder1 tsp xanthan gum4 eggs6 tbs applesauce1/2 c flax seed****approx 3 cups water
mix all of your dry ingredients in a bowl.
Add in the eggs and applesauce. Slowly add water until it is to the desired consistency. (You could use milk, too, but my daughter is dairy-free, so we used water.)
Drop into 1/4 cupfuls into the heated pan.
Should make about 18-20. Serve HOT!
These are really good for adding blueberries, or other fruits. I make half a batch plain and put on a cookie sheet to freeze & baggy them when they are ready. My daughter uses 2 for "bread" on her sandwiches. We just toss them in the toaster to heat them up when we want to use them.
Number of Servings: 20
Recipe submitted by SparkPeople user AUBREYJO.
Add in the eggs and applesauce. Slowly add water until it is to the desired consistency. (You could use milk, too, but my daughter is dairy-free, so we used water.)
Drop into 1/4 cupfuls into the heated pan.
Should make about 18-20. Serve HOT!
These are really good for adding blueberries, or other fruits. I make half a batch plain and put on a cookie sheet to freeze & baggy them when they are ready. My daughter uses 2 for "bread" on her sandwiches. We just toss them in the toaster to heat them up when we want to use them.
Number of Servings: 20
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 96.2
- Total Fat: 1.8 g
- Cholesterol: 42.5 mg
- Sodium: 15.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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