Gluten Free Yogurt Pancakes
If Saturday morning pancakes is a family tradition you can still keep that going. Have a gluten free pancake tasting to find a new favourite.
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Ingredients
WET INGREDIENTS
- 4 eggs
- 1 cup yogurt
- ⅓ cup water
DRY INGREDIENTS
- 9 tablespoon white rice flour* (½ cup + 1 Tbsp)
- 1 tablespoon potato starch*
- ¾ teaspoon baking soda
- pinch of salt
Instructions
- Preheat pancake griddle to 350°F.
WET
- Mix eggs in large bowl then add yogurt and water. Mix well. Set aside.
DRY
- In a separate bowl combine rice flour, potato starch flour, baking soda and salt.
- Add dry mixture to wet ingredients and beat until smooth.
- Ladle batter onto lightly greased, heated non-stick griddle. Turn when puffed up and bubbles appear in the center. Cook until brown.
- Serve hot with butter and syrup.
Notes
*Substitute rice flour and potato starch with ½ cup plus 2 tablespoon of your favourite gluten free flour blend.