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Sweet Pancakes

  • RECIPE MAKES: 3 servings
  • PREP TIME: 10 minutes
  • COOK TIME: 10 minutes
  1. Add low protein bread mix, sugar, butter, and baking powder to a large mixing bowl; rub together with your fingers until butter is evenly distributed and mix resembles sand.
  2. Whisk in rice milk gradually until a smooth batter is formed.
  3. Heat a non-stick frying pan over medium heat and add oil.
  4. Spoon 2 to 3 tablespoons of batter into the pan, spreading into a circle.
  5. Cook until the top of the pancake begins to bubble, then flip over and cook until both sides are golden brown.
  6. Repeat until all mixture is used.


Calories 230 | Protein 0.2 g | Phenylalanine 11 mg

SERVING SUGGESTION: For a fun twist, use cookie cutters to shape your pancakes as stars, hearts, or animals.

  • 3/4 cup (85 g) low protein bread mix
  • 1 1/2 Tbsp sugar
  • 1 1/2 Tbsp butter
  • 1 1/2 Tbsp baking powder
  • 5 fl oz rice milk, original
  • 1/2 Tbsp vegetable oil