Rice Flour & Yogurt Pancakes
Rice Flour and Yogurt Pancakes recipe
Yield
26 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
rice
brown flour |
|
| ⅓ | cup | cornstarch |
|
| 1 | tablespoon | sugar |
|
| 1 | teaspoon | baking powder |
|
| 1 | pinch | salt |
*
|
| 1 | large | eggs |
|
| 2 | tablespoons | vegetable oil |
|
| ½ | cup |
yogurt, plain
low fat |
|
| ½ | cup |
milk
low fat |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Directions
Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.
mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended.
Heat a non-stick skillet over medium heat.
Pour batter by tablespoonfuls into the dry pan.
Cook pancakes until golden brown on both sides, 2 minutes or less.
Stack on warm plates. Serve with butter and preserves, or honey.
Makes 26 pancakes, 2 ¾ inches in diameter.
NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking.
If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days.
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