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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âI've made this recipe dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup.â Kathy Rairigh - Milford, Indiana Ingredients:
1 cup brown rice flour |
1/2 cup potato starch |
1/2 cup ground almonds |
3 teaspoons sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup fat-free milk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/3 cup miniature semisweet chocolate chips, optional |
Directions:
1. In a large bowl, combine the rice flour, potato starch, almonds, sugar, baking powder and salt.
2. In another bowl, whisk the eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips if desired.
3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 12 pancakes.
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