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Vegetarian
WheatFree Breakfast Pancakes
WheatFree Breakfast Pancakes
Calorie: 329, Proteins: 11 g, Total Fat: 11 g, Fiber: 3.80 g, Sugar 3 g.

Ingredients

1 cup rice flour 1/2 cup soy flour 1/2 cup cornmeal 1 Tbs baking powder 1/4 tsp salt 1 each egg 1 cups cups water 2 Tbs vegetable oil

Preparation

Combine all dry ingredients in a bowl. In another bowl, stir together all liquid ingredients and add to dry ingredients. Drop by large spoonfuls onto a hot griddle or frying pan that has been sprayed with non-fat cooking spray. Turn only once. Serve with maple syrup, berries, or jam. Makes 12 pancakes, about 4 servings.

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