Rice Flour and Yogurt Pancakes

Ingredients:
2/3 cup brown rice flour
1/3 cup cornstarch
1 tablespoon sugar
1 teaspoon baking powder
Pinch salt
1 large egg
2 tablespoon vegetable oil
1/2 cup plain low-fat yogurt
1/2 cup low-fat milk

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, syrup or honey.

Recipe makes seven to eight pancakes, four to five inches in diameter.