Wheat-free healthy pancakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Millet |
| Cinnamon | ||
| ½ | cup | Rice flour |
| ½ | cup | Applesauce |
| 1 | teaspoon | Baking soda |
| ⅓ | cup | Apple juice concentrate |
| 1 | teaspoon | Cream of tartar |
| 2 | Egg whites -- unbeated | |
| 1 | teaspoon | Arrowroot |
| 4 | tablespoons | To 6 tablespoons of water |
| ½ | teaspoon | Applepie spice or ground |
| ½ | cup | Fresh apple -- peel/slice |
Directions
Stir together millet, rice flour, baking soda, cream of tartar, arrowroot and apple pie spice in medium bowl. Mix together apple sauce, apple juice concentrate, egg whites and water in a separate bowl. Stir in dry ingredients into wet ingredients until blended. Spray non stick skillet or griddle with vegetable oil. Use less than ¼ cup per pancake pour batter onto hot griddle until golden brown when pancakes have bubbly surface and dry edges turn and cook until done. Makes four 4 inch pancakes. From Barbara Luboff L.A. Dietitian who has a wheat sensitivity.
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