How To make Rice Flour& Yogurt Pancakes
2/3 c Brown rice flour
1/3 c Cornstarch
1 tb Sugar
1 t Baking powder
pn Salt 1 lg Egg
2 tb Vegetable oil
1/2 c Plain low-fat yogurt
1/2 c Low-fat milk
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, or honey. Makes 26 pancakes, 2 3/4 inches in diameter. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days. PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993.
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If you love Banana Bread, you need to try this!
All you need:
-2 Cups of flour
-2 Bananas
-1/2 Cup almond milk
-1/3 Cup of coconut sugar
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Toppings:
Blueberries and chunks of white chocolate.
*Bake at 180c for 45 min.
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Mochi Pancakes
Makes 2 servings
Ingredients:
63g all-purpose flour
70g glutinous rice flour (any brand will work)
9.8g sugar
5g baking powder
2.7g baking soda
1.7g salt
1 large egg, separated
165g Greek yogurt
115g milk
31g unsalted butter, melted and cooled, plus more for the pan
This recipe is adapted from Follow the steps there!
Soft Honey Whipped Cream:
whipped cream
honey (to taste)
small pinch of salt
Simply add ingredients to a bowl and whip to your desired consistency.
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