Rating: 4 stars
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

A tasty gluten-free and dairy-free pancake.

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note:

You can substitute coconut oil for the vegetable oil.

Nutrition Facts

310 calories; protein 9.8g; carbohydrates 37.7g; fat 13.4g; cholesterol 93mg; sodium 737.9mg. Full Nutrition
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