gluten free rice flour pancakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 7.4 g
  • Cholesterol: 62.7 mg
  • Sodium: 216.7 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.9 g

View full nutritional breakdown of gluten free rice flour pancakes calories by ingredient


Introduction

I make these with the left over whey from making farmer's cheese, but you can substitute buttermilk or sour milk. I make these with the left over whey from making farmer's cheese, but you can substitute buttermilk or sour milk.
Number of Servings: 8

Ingredients

    *Bob's Red Mill Organic White Rice Flour, 1 cup
    Egg, fresh, 2 large
    Baking Soda, .5 tsp
    Baking Powder, 1 tsp
    Granulated Sugar, 2 tsp
    Butter, salted, melted 4 tbsp
    Whey (or buttermilk), fluid, 1 cup
    Vanilla Extract, 1 tsp

Tips

These are really pretty and taste good with Jam or nutella. I sometimes add mini chocolate chips for the kids.


Directions

Mix dry ingredients in medium bowl. Whisk together wet ingredients. Add wet to dry and stir til just mixed. Cook as normal pancakes (they do go a bit quicker though!)

Serving Size: makes 16 dollar sized pancakes

Number of Servings: 8

Recipe submitted by SparkPeople user MEGLNK.