Rating: 4 stars 4.1
25 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
6
Yield:
12 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.

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  • Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Nutrition Facts

230 calories; protein 4g; carbohydrates 45g; fat 3.6g; cholesterol 3.3mg; sodium 179.6mg. Full Nutrition
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