Dairy and Gluten-Free 'Buttermilk Pancakes'
Recipe by CT Kelly from allrecipes.com
Breakfast 30 Mins.
Ingredients
4
4 servings
- •1 cup sweet rice flour
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon ground cinnamon (Optional)
- •½ teaspoon salt
- •2 eggs, beaten
- •1 ¼ cups soy yogurt
- •¼ cup rice milk
- •2 tablespoons vegetable oil
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 310
- Carbohydrate: 38g
- Fat: 13g
- Fiber: 1g
- Protein: 10g
- Sugar: 3g
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