| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs, Grains | Breads, Gluten-free, Breakfast, Milk-free | 16 | 4"pancakes | |
INGREDIENTS
| 1 1/2 | c | Rice flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Xanthan gum |
| 1 1/4 | c | Water |
| 3 | tb | Vegetable oil |
| 2 | tb | Honey |
| 2 | Egg yolks; beaten | |
| 2 | lg | Bananas; mashed |
| 1/2 | c | Chopped walnuts |
| 2 | Egg whites | |
| Vegetable oil; for frying |
INSTRUCTIONS
Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown. Each serving (2 pancakes) provides: * 283 calories * 6 g. protein * 12 g. fat * 40 g. carbohydrate * 2 g. dietary fiber * 55 mg. cholesterol * 399 mg. sodium Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip
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