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Rice Flour Yogurt Pancakes Recipe

Rice Flour Yogurt Pancakes recipe and other breakfasts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rice Flour Yogurt Pancakes recipe  PDF



2/3 c Brown rice flour
1/3 c Cornstarch
1 tb Sugar
1 t 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.mi egg with oil and yogurt stir in milk. Pour liquid ingredients over dry ingredients and mi 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 mi ture will keep for weeks, the liquid mi ture 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. Posted by Stephen Ceideberg May 6 1993.

Rice Flour Yogurt Pancakes recipe and other breakfasts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
772 people have voted
Last Reviewed on 2018-06-18



Monday, Jun 18 2018 Download & Print Rice Flour Yogurt Pancakes recipe  PDF   Breakfasts recipes RSS   New

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