Wheat-Free Breakfast Pancakes
Rice, soy, and cornmeal replace traditional wheat flour in these pancakes.
- 1 cup rice flour
- 1/2 cup soy flour
- 1/2 cup cornmeal
- 1 Tbs baking powder
- 1/4 tsp salt
- 1 egg
- 1 1/2 cups water
- 2 Tbs vegetable oil
- Combine all dry ingredients in a bowl. In another bowl, stir together all
liquid ingredients and add to dry ingredients. Drop by large spoonfuls onto
a hot griddle or frying pan that has been sprayed with non-fat cooking
spray. Turn only once. Serve with maple syrup, berries, or jam.
- Makes 12 pancakes, about 4 servings.
Calories from Fat 93 (28%)
(16%)Total Fat 11g
(7%)Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Total Carbohydrate 48g
(15%)Dietary Fiber 4g
Sugar Alcohols 0g
Copyright © 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.