Breakfasts/yogurt rice-flour pancakes
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Revision as of 02:00, 2 February 2011 by Zurving (Talk | contribs) (Created page with "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 pin...")
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.
