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Add a photoServings: 12
Ingredients
- 2/3 c. Brown rice flour
- 1/3 c. Cornstarch
- 1 Tbsp. Sugar
- 1 tsp Baking pwdr
- pn Salt
- 1 lrg Egg
- 2 Tbsp. Vegetable oil
- 1/2 c. Plain low-fat yogurt
- 1/2 c. Low-fat lowfat milk
Directions
- Sift rice flour, cornstarch, sugar, baking pwdr and salt into a large bowl.mix egg with oil and yogurt; stir in lowfat milk. Pour liquid ingredients over dry ingredients and mix till just blended.
- Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes till golden on both sides, 2 min or possibly less. Stack on hot plates. Serve with butter and preserves, or possibly honey.
- Makes 26 pancakes, 2 3/4 inches in diameter.
- NOTE: If making pancakes for 1 or possibly 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mix will keep for weeks, the liquid mix for 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 86 | |
| Calories from Fat 29 | 34% |
| Total Fat 3.23g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 19mg | 6% |
| Sodium 133mg | 6% |
| Potassium 43mg | 1% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.1g | 1% |
| Protein 1.74g | 3% |
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