Potato Rice Pancakes
Yield
1 recipePrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown rice flour
|
* |
| ½ | cup |
potato flakes
|
* |
| 1 | tablespoon |
baking powder
non-alum |
|
| 1 | teaspoon |
sea salt
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | cups |
water
|
|
| 2 | large |
eggs
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown rice flour
|
* |
| 118 | ml |
potato flakes
|
* |
| 15 | ml |
baking powder
non-alum |
|
| 5 | ml |
sea salt
|
|
| 45 | ml |
vegetable oil
|
|
| 473 | ml |
water
|
|
| 2 | large |
eggs
optional |
|
Directions
Mix dry and liquid ingredients separately; then combine and stir well.
Pour small amounts of batter onto a hot, non-stick griddle and bake.
Serve with syrup or gravy.
NOTE: this recipe does not work well for waffles.
The addition of eggs gives them more the consistency of wheat flour pancakes.
