Gluten Free Pancakes Recipe

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Ingredients:

Serving

1 cup brown rice flour
3 tbsp tapioca flour
1/3 cup potato starch
4 tbsp powdered milk
3 -4 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
2 eggs (i use 2 tbsp water & slightly tsp egg replacer for each egg)
3 tbsp melted butter
1 1/4-1 1/2 cups milk
1 1/2-2 tsp vanilla essence

Directions:

In a bowl, mix together all dry ingredients. In separate bowl add wet ingredients except egg replacer.
Make well in center of dry ingredients.
Pour wet ingredients and stir.
Fold in egg/ egg replacer.
Cook in a oiled skillet over medium heat. Spoon batter onto skillet, andcook until bubbles begin to form. Flip and continue cokking until golden brown on bottom. Serve immediately with condiments of your choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.49 Kcal (743 kJ)
Calories from fat	51.16 Kcal
		% Daily Value*
Total Fat	5.68g	9%
Cholesterol	45.73mg	15%
Sodium	226.05mg	9%
Potassium	230mg	5%
Total Carbs	27.5g	9%
Sugars	6.28g	25%
Dietary Fiber	1.01g	4%
Protein	4.57g	9%
Vitamin C	0.4mg	1%
Iron	0.9mg	5%
Calcium	112.3mg	11%

Amount Per 100 g
Calories	213.36 Kcal (893 kJ)
Calories from fat	61.5 Kcal
		% Daily Value*
Total Fat	6.83g	9%
Cholesterol	54.97mg	15%
Sodium	271.74mg	9%
Potassium	276.48mg	5%
Total Carbs	33.06g	9%
Sugars	7.54g	25%
Dietary Fiber	1.21g	4%
Protein	5.49g	9%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	1%
Iron	1mg	5%
Calcium	134.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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