Rice Flour & Yogurt Pancakes
November 3, 2000 Lynn R. - Home Cook
About
These simple pancakes have a good texture for a gluten-free recipe. Serve with butter and preserves, syrup or honey.
Yield: 7 pancakes 5″ in diameter.
Ingredients
| Brown rice flour | 2/3 cup | |
| Cornstarch | 1/3 cup | |
| Sugar | 1 Tbsp | |
| Baking powder | 1 tsp | |
| Salt | pinch | |
| Egg | 1 lg | |
| Vegetable oil | 2 Tbsp | |
| Plain low-fat yogurt | 1/2 cup | |
| Low-fat milk | 1/2 cup |
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.
George Dolgikh photo / Shutterstock.com
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