Gluten-Free Pancakes

By Hklbrries

“I’ve made this recipe dozens of times since being diagnosed with celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup.”

Kathy Rairigh, Milford, IN

Ingredients

• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup ground almonds
• 3 tsp sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup fat-free milk
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1/3 cup miniature semisweet chocolate chips, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt. In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.

Pour batter by ¼ cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutritional Information:
Per (2 pancake) serving (calculated without chocolate chips)
242 calories
10 g fat (3 g saturated fat)
81 mg cholesterol
464 mg sodium
33 g carbohydrates
2 g fiber
7 g protein