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Rice Flour and Yogurt Pancakes

Wheat Free Recipe

Brown rice flour and cornstarch blend with low fat yougrt and low fat milk to make these moist and tender.

Ingredients

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

Recipe Directions

Rice Flour and Yogurt Pancakes

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 Notes

Recipe makes 8 Pancakes, four to five inches in diameter.

Nutrition Information

Recipe yields 3 cups.

Did you know?

Cornstarch can relieve diarrhea. Use 1 to 5 teaspoons of corn starch in half a glass of milk with a touch of vanilla for flavor and 1 teaspoon of sugar. Take 3 to 5 times per day or take double or triple doses, will stop the runs and will not hurt children. Can be used without sugar or vanilla. This mixture will not bind you up is over 150 years old. From Grandma Miller 1855.

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Wheat Free Tip

Wheat Free Tip Many commercial cereals include wheat. For example: Weeties, Weet-bix, Vita-brits, Special K, Sultana Bran, Nutrigrain and many types of muesli.






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