Breakfast

Lilly's gluten-free pancakes is for Breakfast.

Lilly's gluten-free pancakes takes several minutes to prepare.

Lilly's gluten-free pancakes takes several minutes to cook.

Lilly's gluten-free pancakes makes 12 servings.

The ingredients for Lilly's gluten-free pancakes are:

270g Sarah's gluten-free flour mix
1-1/2 t guar gum
3 T sugar
1-1/2 t baking powder
1/2 t salt
1-1/2 cups skim milk
3 T butter
2 large eggs
1/2 t vanilla (optional)

Here is how you make Lilly's gluten-free pancakes:

Prepare and preheat your griddle. Whisk dry ingredients together in a large bowl. Whisk wet ingredients together in another bown. Pour the wet incredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately.Serving Size: Makes about twelve 5-inch cakesNumber of Servings: 12Recipe submitted by SparkPeople user SLMAHON.

The nutritional information for Lilly's gluten-free pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 147.7

• Total Fat: 5.0 g
• Cholesterol: 41.6 mg
• Sodium: 309.8 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 0.7 g
• Protein: 3.1 g

The dietary needs meet for Lilly's gluten-free pancakes is Gluten Free