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
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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 2017.