Gluten-Free Pancakes

By Sarah-Lyn

“I've made this recipe dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup.” Kathy Rairigh - Milford, Indiana

Ingredients

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

Details

Servings 6
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 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.


Nutrition Facts: 2 pancakes (calculated without chocolate chips) equals 242 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.