We have been cooking a little more at our house. My little Tabi age 4 loves to help bake. We have been experimenting with wheat and grain free recipes because we are gluten intolerant. The recipe below is yummy! The yogurt really adds to the flavor. Just add berries and maybe a little syrup and your family has a healthy breakfast, flour free!
Rice Flour & Yogurt Pancakes
Yield: 7 pancakes, 5" in diameter
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."
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