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Rice Flour & Yogurt Pancakes

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Rice Flour and Yogurt Pancakes

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

Amount Measure Ingredient Features
cup rice
brown flour
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cup cornstarch
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1 tablespoon sugar
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1 teaspoon baking powder
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1 pinch salt
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1 large eggs
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2 tablespoons vegetable oil
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½ cup yogurt, plain
low fat
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½ cup milk
low fat
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Ingredients

Amount Measure Ingredient Features
158 ml rice
brown flour
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79 ml cornstarch
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15 ml sugar
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5 ml baking powder
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1 pinch salt
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1 large eggs
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3E+1 ml vegetable oil
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118 ml yogurt, plain
low fat
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118 ml milk
low fat
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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 Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 4232% 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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