Easy Homemade Guilt-Free Pancakes
Easy low-fat allergy-friendly homemade pancakes.
Servings: 4 Servings
Calories: 114kcal
Ingredients
- 1/3 cup brown or white rice flour
- 1/3 cup gluten-free allergy-safe flour blend I used Pamela’s Gluten-Free All-Purpose Flour Artesian Blend
- 1 tsp ground flaxseed
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tbsp oil I use olive oil
- 1 tbsp pure maple syrup not the kind with corn syrup
- 1/2 – 3/4 cup water depending on the preferred thickness of your pancakes more for a thinner pancake
Instructions
- Heat a griddle or skillet with or without oil to medium-high.
- In a mixing bowl combine dry ingredients forming a well in the center.
- In a liquid type, measuring cup mix together the oil and 1/2 cup of the water.
- Pour into the well and mix well. Stir in the pure maple syrup.
- Using about 1/4 cup of pancake batter at a time pour onto heated griddle or skillet. When bubbles form on the top of the pancake flip to cook the other side.
- The pancake batter often thickens so add more water as needed, a couple of tablespoons at a time to avoid using too much.
Notes
3 WW points plus per serving
Nutrition
Serving: 1g | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 283mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Calcium: 12mg | Iron: 1mg