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Rice Flour and Yogurt Pancakes
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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, syrup or honey.
Recipe makes seven to eight pancakes, four to five inches in diameter.
See also:
Wheat Free Potato Rice Pancakes
Wheat Free Banana Nut Pancakes
Gluten-Free Blender Pancakes
Gluten Free Sweet Chestnut Pancakes
Gluten Free Cranberry Pancakes
Gluten Free Cranberry Sauce
Gluten Free Pancakes
Gluten Free Blintz Pancakes
Gluten Free Applesauce Pancakes
