Rice Potato Pancakes (egg free, gluten free, milk free, wheat free)

by olga

Servings:

INGREDIENTS

1/2 cup rice flour
1/3 cup potato flour
1/4 teaspoon salt
4 teaspoons sugar
1/2 teaspoon baking powder
Water (or milk if allowed)

INSTRUCTIONS

Sift dry ingredients together. Store in airtight container.

When needed, mix about 1/4 cup liquid with each 1/2 cup of mix. Stir and cook as regular pancakes.

Coping with Food Allergy C.A. Frazier, M.D.

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Tagged: breakfast, maincourses, potatopancakes add tags

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