From Cookie and Kate
Gluten-Free Pancakes
- Time
- 35 min
- Makes
- 10
- Ingredients
- 11
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Ingredients
- ⅔ cup plain yogurt*
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 2 large eggs
- 1 cup certified gluten-free oat flour**
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ teaspoon ground cinnamon (optional)
- Optional: up to 1 cup mix-ins***
- Avocado oil or unsalted butter, for greasing the pan
- Optional: up to ¼ cup milk of choice, for thinning the mixture
Nutrition
- Calories
- 211 calories
- Fat
- 10.3 g
- Serving size
- 2 pancakes made with whole milk Greek yogurt (no mix-ins, oil or milk included)
- Fiber
- 1.4 g
- Sugar
- 6.6 g
- Sodium
- 289.4 mg
- Protein
- 9 g
- Trans fat
- 0 g
- Cholesterol
- 91.6 mg
- Carbohydrate
- 20.8 g
- Saturated fat
- 4.7 g
As published by Cookie and Kate.
The method
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