Penn Herb Wellness Guide
Wheat-Free Breakfast Pancakes
Rice, soy, and cornmeal replace traditional wheat flour in these pancakes.
Ingredients
- 1 cup rice flour
- 1/2 cup soy flour
- 1/2 cup cornmeal
- 1 Tbs baking powder
- 1/4 tsp salt
- 1 egg
- 1 1/2 cups water
- 2 Tbs vegetable oil
Directions
- Combine all dry ingredients in a bowl. In another bowl, stir together all liquid ingredients and add to dry ingredients. Drop by large spoonfuls onto a hot griddle or frying pan that has been sprayed with non-fat cooking spray. Turn only once. Serve with maple syrup, berries, or jam.
- Makes 12 pancakes, about 4 servings.
Nutrition Facts
Calories 329
Calories from Fat 93 (28%)
(16%)Total Fat 11g
(7%)Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
(20%)Cholesterol 61mg
(8%)Sodium 192mg
(12%)Potassium 412mg
Total Carbohydrate 48g
(15%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.