Whole Wheat Lactose Free Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 203.4
- Total Fat: 6.2 g
- Cholesterol: 60.1 mg
- Sodium: 339.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 3.7 g
- Protein: 6.3 g
View full nutritional breakdown of Whole Wheat Lactose Free Pancakes calories by ingredient
Introduction
This is about as healthy as I can figure out how to make pancakes and still be lactose free :) This is about as healthy as I can figure out how to make pancakes and still be lactose free :)Number of Servings: 4
Ingredients
-
1 Cup Whole Wheat Flour
1 Tbsp Baking Powder
1 Jumbo Egg
1 Tbsp Maple Syrup(not fake)
1 Tbsp Extra Virgin Olive Oil
1 Tsp Vanilla Extract
1/2 Tsp Salt
1 Cup Rice Milk
Tips
You can substitute soy milk, real milk, or anything else you feel fancy on, but I've only tried rice milk :)
Directions
Sift flour and baking powder into a mixing bowl.
In a separate mixing bowl whisk egg until creamy. Add the Maple Syrup, Olive Oil, Vanilla Extract, and Salt. Whisk well. Add 3/4 cup of the Rice Milk and whisk well.
Slowly add the dry mixture to the wet while whisking. Let sit for a few minutes and add in as much rice milk as you need to get the right batter consistency. Usually a tad less than a cup total.
Cook on 400 degree griddle, flip when bubbles in the middle start to pop and edges are drying out. Enjoy!
Serving Size: Makes 6 or so pancakes depending on how big you like them.
In a separate mixing bowl whisk egg until creamy. Add the Maple Syrup, Olive Oil, Vanilla Extract, and Salt. Whisk well. Add 3/4 cup of the Rice Milk and whisk well.
Slowly add the dry mixture to the wet while whisking. Let sit for a few minutes and add in as much rice milk as you need to get the right batter consistency. Usually a tad less than a cup total.
Cook on 400 degree griddle, flip when bubbles in the middle start to pop and edges are drying out. Enjoy!
Serving Size: Makes 6 or so pancakes depending on how big you like them.