“A tasty gluten-free and dairy-free pancake.” - by CT Kelly
Ingredients
Adjust Servings
Original recipe yields 8 pancakes
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 310 cal
- 16%
- Fat
- 13.4 g
- 21%
- Carbs
- 37.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the re..." See morecipe! Thanks for the great pancakes!!! "
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