By Isabel Smith, MS, RD, CDN
I have a load of food allergies (gluten, dairy, soy to name a few), so pancakes have always been out of the equation for me; until I discovered this allergy-friendly and delicious way to make pancakes that not only agree with my body, but that are healthier than conventional pancakes as well. These pancakes are delicious and filling, but not loaded with a bunch of sugar and ingredients that can leave you feeling weighed down. When I made these pancakes I ate them for dessert with a touch of maple syrup, blueberries and coconut but of course these pancakes can be made for breakfast with your favorite toppings.
Servings: 8-10 small (3”) pancakes, or 6 medium/large pancakes (5”)
Trans Fat: 1.5g