dairy and gluten-free 'buttermilk pancakes'

dairy and gluten-free 'buttermilk pancakes'
  • 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


  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.

10/17/2019
dairy and gluten-free 'buttermilk pancakes', recipe PT15M PT1H 5 455 calories

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