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Rice Flour and Yogurt Pancakes

 
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Rice Flour and Yogurt Pancakes recipe

Yield

26

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

cup rice
brown flour
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 4232% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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