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Chef Tana's Mexican Pancakes

This recipe contains brown rice flour, gluten free flour, earth balance, rice milk, eggs and more.
4 Servings - 30 min -
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Servings:4  | Calories:332 | Total Fat:13g  | Chol:115mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 6g
30 %
Total Carb 42g
14 %
Fiber 4g
16 %
Sugars 11g
Cholesterol 115mg
38 %
Sodium 263mg
11 %
Protein 11g
22 %
45% Others combined
21% Brown rice flour
17% Gluten free flour
15% Earth Balance
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Xylitol, Xylitol


1/2 cup brown rice flour
1/2 cup all-purpose gluten free flour, Such as Bob's Red Mill
2 tablespoons flaxseed meal
2 tablespoons Xylitol or Erythritol
1 teaspoon baking powder
2 large eggs
1 1/2 cups plain unsweetened rice milk
1/2 cup water, plus 1/4 cup if needed
1 teaspoon pure vanilla extract
1 can nonstick cooking spray
3 tablespoons Xylitol or Erythritol
2 teaspoons ground cinnamon
1 cup fresh organic strawberries, stems removed
1 teaspoon raw honey
2 tablespoons nondairy butter spread, such as Earth Balance, melted
1/2 cup fresh organic blueberries

Directions : View recipe directions on
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