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    You are in: Home / Recipes / Gluten-Free Milk-Free Whole Grain Pancakes/Waffles Recipe
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    Gluten-Free Milk-Free Whole Grain Pancakes/Waffles

    Total Time:

    Prep Time:

    Cook Time:

    19 mins

    15 mins

    4 mins

    RenaissanceMan's Note:

    Adapted from my normal buttermilk pancake/waffle recipe, I like these results way better than any other recipe I've tried. If you can have dairy, you can omit the vinegar and almond milk and use up to 1.5 cups of buttermilk. You can also use any all-purpose g-free flour mix if you don't have just sorghum flour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large measuring pitcher, pour the 2 Tbsp vinegar, then fill with almond milk to the 2-cup mark.
    2. 2
      Pour in the melted butter in to cool.
    3. 3
      In a large mixing bowl, beat two eggs, then pour in the rest of the liquid ingredients.
    4. 4
      In another bowl, combine the dry ingredients, and then combine wet and dry ingredients. (Or you can cheat like me and just put everything on top of the wet ingredients before you mix).
    5. 5
      Pour on a griddle or in a waffle iron and serve hot!

    Ratings & Reviews:

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    Nutritional Facts for Gluten-Free Milk-Free Whole Grain Pancakes/Waffles

    Serving Size: 1 (67 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 175.6
     
    Calories from Fat 104
    59%
    Total Fat 11.5 g
    17%
    Saturated Fat 6.5 g
    32%
    Cholesterol 98.8 mg
    32%
    Sodium 542.1 mg
    22%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.9 g
    7%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    almond milk

    teff flour

    xanthan gum

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