The Wheat-Free Cook
Gluten-Free Recipes for Everyone
Yogurt–Rice Flour Pancakes
Makes 16 three-inch pancakes
A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned butter from permeating your kitchen. The recipe can be doubled easily.
Ingredients:
½ cup brown rice flour
1 teaspoon sugar
Pinch of fine sea salt
½ teaspoon baking soda
1 large egg
1 tablespoon canola oil
½ cup plain whole milk yogurt
Instructions:
Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it. Add the batter by the heaped tablespoonful, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook unti ... read full excerpt from The Wheat-Free Cook ebook
