- 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
- 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.
10/17/2019
recipepes.com
dairy and gluten-free 'buttermilk pancakes', recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
