Wheat-free Rice Flour and Yogurt Pancakes

Description

Recipe makes seven to eight pancakes, four to five inches in diameter.

Ingredients

• ⅔ cup brown rice flour
• ⅓ cup cornstarch
• 1 tablespoon sugar
• 1 teaspoon baking powder
• pinch salt
• 1 large egg
• 2 tablespoon vegetable oil
• ½ cup plain low-fat yogurt
• ½ cup low-fat milk

Procedures

1. Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.
2. Mix egg with oil and yogurt; stir in milk.
3. Pour liquid ingredients over dry ingredients and mix until just blended.
4. Heat a non-stick skillet over medium heat.
5. Pour batter by tablespoonfuls into the dry pan.
6. Cook pancakes until golden brown on both sides, 2 minutes or less.
7. Stack on warm plates.
8. Serve with butter and preserves, syrup or honey.