Gluten free, sugar free, possibly fat free pancakes

20 Feb

I’ve had to approach the gluten free world this year due to the medical needs of one of our boys and so we have been testing out and changing up all kinds of gluten free recipes out there. This site has had my favorite GF flour mixture for making pancakes, breads, cookies, muffins
http://www.glutenfreecookingschool.com/archives/saturday-morning-pancakes/
I think I may try out a different one for baking cakes. It is fairly economical since we grind our own brown rice flour. This pancake recipe started out from the Gluten Free Cooking School but I have made some minor alterations.
Ingredients:
2 1/3 of our favorite GF flour mix
2 Tbsp. Splenda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 fat free milk or other milk substitute
3 Tbsp. canola oil
2 eggs beaten ( or can use egg white substitute or 6 Tbsp water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla (I like to use a bit more 1 tsp.)
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Slowly mix in wet ingredients with electric beater. Measure out with 1/4 cup onto electric non-stick griddle. Could serve with unsweetened applesauce and cinnamon or your favorite topping.

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