Wheat-Free Breakfast Pancakes
Rice, soy, and cornmeal replace traditional wheat flour in these pancakes.
Ingredients
- 225g rice flour
- 100g soy flour
- 100g cornmeal
- 15g baking powder
- 1g salt
- 1 egg
- 360mL cups water
- 30mL vegetable oil
Directions
- 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.
Nutrition Facts
Calories 329
Calories from Fat 93 (28%)
(16%)Total Fat 11g
(7%)Saturated Fat 1g
Poly-Unsaturated Fat 3g
Mono-Unsaturated Fat 5g
(20%)Cholesterol 61mg
(8%)Sodium 192mg
(12%)Potassium 412mg
Total Carbohydrate 48g
(15%)Dietary Fibre 4g
Sugars 3g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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Learn more about TraceGains, the company.
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 December 2024.
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