The best delicious Rice Flour & Yogurt Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rice Flour & Yogurt Pancakes recipe today!
Hello my friends, this Rice Flour & Yogurt Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Rice Flour & Yogurt Pancakes is amazingly delicious, and addictive, everyone will be asking for more Rice Flour & Yogurt Pancakes.
What Makes This Rice Flour & Yogurt Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rice Flour & Yogurt Pancakes.
Ready to make this Rice Flour & Yogurt Pancakes Recipe? Let’s do it!
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2/3 c Brown rice flour
1/3 c Cornstarch
1 tb Sugar
1 ts Baking powder
pn Salt
1 lg Egg
2 tb Vegetable oil
1/2 c Plain low-fat yogurt
1/2 c Low-fat milk
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, or honey.
Makes 26 pancakes, 2 3/4 inches in diameter.
NOTE: If making pancakes for 1 or 2, reserve the remainder of the
dry and liquid ingredients separately and combine just before
cooking. If refrigerated, the flour mixture will keep for weeks, the
liquid mixture for 3 days.
PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat
(1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber.
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Yields
26 Servings
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