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, syrup or honey.
"These pancakes had a good texture for a gluten-free recipe."
Lynn Russell, Tester
Fall 2000
Wheat-Free Baking
www.recipenet.org
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