Rice Flour and Yogurt Pancakes

Rice Flour and Yogurt Pancakes
Wheat Free Recipe

Ingredients:
2/3 cup brown rice flour
1/3 cup cornstarch
1 tablespoon sugar
1 teaspoon baking powder
Pinch salt
1 large egg
2 tablespoon vegetable oil
1/2 cup plain low-fat yogurt
1/2 cup low-fat milk

Directions:
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.

Recipe makes seven to eight Rice Flour and Yogurt Pancakes, four to five inches in diameter.

To make your own brown rice flour:

Rinse brown rice well. Lay paper towels on cooling racks, spread rice on paper towels until dry. Grind in wheat grinder on the finest setting.

**I stopped eating wheat due to some stomach pains I was having. I eat these pancakes every day (I make a big batch and freeze them), and I love them! I spread crunchy peanut butter on them and eat with peach jam or real maple syrup.