Dairy and Gluten-Free 'Buttermilk Pancakes' recipe
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Ingredients
- 1 cup sweet rice flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 2 eggs, beaten 1 ¼ cups soy yogurt ¼ cup rice milk 2 tablespoons vegetable oil
Nutrition Info
- 310.4 caloriescarbohydrate: 37.7 gcholesterol: 93 mgfat: 13.4 gfiber: 1.2 gprotein: 9.8 gsaturatedFat: 2.5 gservingSize: -sodium: 737.9 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Dairy and Gluten-Free 'Buttermilk Pancakes'
Directions
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Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.