Blackbird Bakery's Gluten Free Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.4
  • Total Fat: 12.4 g
  • Cholesterol: 110.5 mg
  • Sodium: 319.4 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.2 g

View full nutritional breakdown of Blackbird Bakery's Gluten Free Pancakes calories by ingredient
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Submitted by:


adapted from her book adapted from her book
Number of Servings: 4


    1/4 c almond flour
    1/2 c millet flour
    2 T glutinous rice flour
    2 T sugar
    1/2 t salt
    1/2 t baking soda
    1/2 t baking powder
    1 t pumpkin pie spice
    1 c buttermilk
    2 T unsalted butter, melted


If the batter is too thick after mixing, add small amounts of water until the consistency allows the batter to spread slightly on the griddle.


Heat a griddle pan to medium heat.

Mix the dry ingredients in a bowl and whisk together.

Melt the 2 T of butter in a microwave or warm oven. Beat eggs and mix in buttermilk and butter. Pour wet ingredients into dry and mix together.

Spray pan with cooking spray (not added into calories). Measure out 1/4 cup of batter and pour onto the griddle. When bubbles form on the top flip the pancake over until both sides are golden brown.

Batter should make 8 pancakes. Serving size is 2 pancakes.

Serving Size: 2 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user JAC-ATTACK.

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