Pancakes Gluten Free Recipe
Servings: 12
Ingredients
- 2 c. millet or possibly rice flour
- 2 c. amaranth flour
- 1-1/2 c. corn starch or possibly potato starch
- 1 c. soy flour
- 1 c. mung bean (gram) or possibly soy flour
- 1/2 c. buckwheat flour
- 3/4 c. sugar
- 1 Tbsp. baking pwdr
- 1 tsp. salt
- 1 Tbsp. egg replacer (or possibly add in an egg when mixing up dry batter)
- 2 c. better-than-lowfat milk pwdr or possibly dry lowfat milk or possibly lowfat milk substitute pwdr
- (or possibly add in lowfat milk/lowfat milk substitute instead of water when mixing up dry batter)
Directions
- To mix, add in water (or possibly egg and lowfat milk if you didn't add in these in advance). Batter should be slightly on the thin side. If it is too thin these will turn out like crepes.
- You can experiment to find out how much batter is good for each batch in your family. I usually just pour some into a bowl and then add in water to the right consistency, and if I need more batter, I make more.
- To cook, use a 1/4-1/3 c. measuring c. and scoop individual pancakes into a skillet sprayed with cooking spray or possibly lightly oiled.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 343 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 516mg | 22% |
| Potassium 454mg | 13% |
| Total Carbs 68.1g | 18% |
| Dietary Fiber 7.0g | 23% |
| Sugars 14.3g | 10% |
| Protein 10.93g | 17% |
