No Wheat Pancakes

Yield: 12 Pancakes
Preparation Time: 10 minutes
Cooking Time: About 20 minutes

  • 1 cup brown rice
  • 1/2 cup organic soy flour
  • 1/2 cup corn meal
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1 1/2 cup water
  • 2 Tablespoons extra virgin olive oil

Mix wet ingredients well in a mixing bowl. In another bowl, mix the dry ingredients. Add wet to dry gently. Do not overmix. Bake on pre-heated griddle skillet, turning once. These will be tender pancakes.

Variations:

  • Try millet flour instead of rice.
  • Try milk or juice instead of water.
  • Try using flax seed egg replacer instead of the egg.

Per pancake: 118 Calories; 4g Fat (30.1% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.