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Potato Rice Pancakes

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Submitted by dmme

YIELD

1 recipe

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 ½ 355
CUPS ML BROWN RICE FLOUR *
½ 118
CUP ML POTATO FLAKES *
1 15
TABLESPOON ML BAKING POWDER
non-alum
1 5
TEASPOON ML SEA SALT
3 45
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML WATER
2 2
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 123 90% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 631mg 26%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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