Barefeet in the Kitchen · by Mary Younkin★ 4.7 (26)
Light and Fluffy Gluten Free Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 23G67% OF CAL
2G FIBER2G SUGAR19G OTHER
FAT 3G20% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes made with gluten-free flour blend, rice flour, and tapioca starch. These barely-sweetened pancakes stack up to a satisfying breakfast.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¼ cups all-purpose flour*
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter (melted and slightly cooled)
- ¾ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 23G67% OF CAL
2G FIBER2G SUGAR19G OTHER
FAT 3G20% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 115mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.