Dairy and Gluten-Free 'Buttermilk Pancakes' |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tasty gluten-free and dairy-free pancake. Ingredients:
1 cup sweet rice flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon (optional) |
1/2 teaspoon salt |
2 eggs, beaten |
1 1/4 cups soy yogurt |
1/4 cup rice milk |
2 tablespoons vegetable oil |
Directions:
1. 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.
2. 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.
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