Gluten-Free Pancakes
Make classic light and fluffy pancakes gluten-free with this easy recipe. Try them topped with yogurt, maple syrup and fresh berries for a satisfying breakfast.
Source: EatingWell.com, January 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tip: No buttermilk? You can make "sour milk" as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using.
Nutrition Facts
Serving Size:
2 (4-inch) pancakes Per Serving:
207 calories; protein 6.7g; carbohydrates 28.7g; dietary fiber 3g; sugars 6.2g; fat 8.3g; saturated fat 4.2g; cholesterol 50.2mg; vitamin a iu 298IU; folate 8.1mcg; calcium 210mg; iron 1.4mg; magnesium 9.8mg; potassium 124.3mg; sodium 410.1mg; added sugar 2g.
Exchanges:
1 1/2 starch, 1/2 whole fat dairy