Gluten Free Pancakes

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Vegetarian

Enjoy a gluten-free breakfast hot off the griddle with this hearty pancake recipe. Use simple supermarket ingredients to serve up a classic pancake stack that is as easy as it is delicious.

Total Time
30 minutes
Servings
10
Calories
256
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Photo Credit: Shutterstock

Ingredients

Recipe yields 10 servings

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How to Make Gluten Free Pancakes

  1. Step 1

    In a large bowl, mix or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.

  2. Step 2

    Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.

  3. Step 3

    Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom, about 2 to 3 minutes. Serve immediately.

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Nutrition Facts

Serving Size:
2 pancakes

256
Calories
8
g
Fat
44
mg
Cholesterol
262
mg
Sodium
42
g
Carbs
0
g
Sat. Fat
0
g
Fiber
6
g
Protein
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