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Receta Rice Flour And Yogurt Pancakes

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Raciónes: 12

Ingredientes

Cost per serving $0.23 view details

Direcciones

  1. Sift rice flour, cornstarch, sugar, baking pwdr and salt into a large bowl.mix egg with oil and yogurt; stir in lowfat milk. Pour liquid ingredients over dry ingredients and mix till just blended.
  2. Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes till golden on both sides, 2 min or possibly less. Stack on hot plates. Serve with butter and preserves, or possibly honey.
  3. Makes 26 pancakes, 2 3/4 inches in diameter.
  4. NOTE: If making pancakes for 1 or possibly 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mix will keep for weeks, the liquid mix for 3 days.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 40g
Recipe makes 12 servings
Calories 86  
Calories from Fat 29 34%
Total Fat 3.23g 4%
Saturated Fat 0.61g 2%
Trans Fat 0.06g  
Cholesterol 19mg 6%
Sodium 133mg 6%
Potassium 43mg 1%
Total Carbs 12.34g 3%
Dietary Fiber 0.2g 1%
Sugars 2.1g 1%
Protein 1.74g 3%
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