Rice Flour Pancakes
Prep:
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Cook:
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Easy
Ingredients
1 cup rice flour
1 egg, beaten
3 TBSP honey
¾ cup water
2 TBSP oil
¼ tsp salt
2 tsp baking powder (CDED - can be added from week 7 )
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150 grams rice flour
1 egg, beaten
3 TBSP (45 ml) honey
¾ cup water
2 TBSP (30ml) oil
¼ tsp (1.25 ml) salt
2 tsp (10 ml) baking powder (CDED- can be added from week 7)
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Rating
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Dietary Therapies
CDED P1
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Instructions
- Mix all the ingredients in a mixing bowl.
- Lightly grease a frying pan with canola oil and heat over medium heat.
- Pour a small amount of the batter into the pan (3-4 pancakes per pan).
- Flip the pancakes when they start to bubble.
- Remove when golden brown on both sides.
- Drizzle honey over pancakes or add fruit such as sliced bananas or strawberries to taste.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Crohn's Disease Exclusion Diet and Intestinal Health Recipes BookletUsed with permission from
Rotem Sigall Boneh, RD
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