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    You are in: Home / Recipes / Gluten-Free and Vegan Pancakes Recipe
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    Gluten-Free and Vegan Pancakes

    Average Rating:

    2 Total Reviews

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    • on March 04, 2010

      it's great, but definitely needs some salt to make the flavor pop.

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    • on December 29, 2007

      I was very happy with how these pancakes turned out. First, I halved the recipe. It made 7 pancakes, which is more than enough for my daughter. Second, I used a combination of white rice, brown rice, and sorghum flour. Third, I substituted 1/2 tbsp soy flour and 1 tbsp water for the EnerG. Fourth, I substituted 1 tbsp maple syrup for the liquid stevia. That's it! The pancakes had a lovely texture and flavor. My daughter liked them very much. Also, the batter was very thick ... I needed to use quite a bit more liquid (rice milk) than the recipe called for. Overall, very very happy with this pancake that not only is tasty, but meets my daughters dietary needs :-)

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    Nutritional Facts for Gluten-Free and Vegan Pancakes

    Serving Size: 1 (504 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 152.1
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 45.8 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 1.2 g
    Sugars 0.0 g
    Protein 2.3 g

    The following items or measurements are not included:

    Ener-G Egg Substitute

    vegan butter

    liquid stevia


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