Rice Flour And Yogurt Pancakes

Ingredients & Directions

2/3 c Brown rice flour 1 lg Egg
1/3 c Cornstarch 2 tb Vegetable oil
1 tb Sugar 1/2 c Plain low-fat yogurt
1 ts Baking powder 1/2 c Low-fat milk
pn Salt

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,

26 servings

Comments are closed