Breakfasts/yogurt rice-flour pancakes

Makes: 16 pancakes

Active Time: 10 minutes

Total Time: 20 minutes

From: Wheat Free Cookbook, by Jacqueline Mallorca

Ingredients

1/2 cup brown rice flour

1 tsp. sugar

pinch of sea salt

1/2 tsp. baking soda

1 large egg

1 tsp. cannolla oil

1/2 cup plain whole milk yogurt (or vanilla)

Directions

Step 1

Combine dry ingredients. In separate bowl mix egg, oil, and yogurt. Stir until smooth. Batter with look thick and puffy.

Step 2

Heat a heavy non-stick griddle over low heat. Do not grease. Add batter by teaspoon fulls, spreading slightly with the back of the spoon.

Step 3

Cook until golden on both sides - 2 minutes or less. Stack on a plate and keep warm in oven until ready to serve.