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Rice Flour Pancakes

A healthier alternative to the usual morning breakfast and just as tasty.
20 Min

15 Min

35 Min

Yield: 10 pancakes
Serving: 10


1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water


In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute,
baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles
begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your

Nutritional Information

Amount Per Serving (10 Servings)

Carbohydrate: 20.4g Protein: 3.1g Sugar: 1.5g Calories: 147 Sodium: 282mg Cholesterol: 37mg
Fiber: 0.7g Fat: 5.8g

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