Ingredients
- 4 eggs
- 1 tsp. baking powder
- 3 tbsp. sugar
- 1/4 c. water
- 1/2 tsp. salt
- 1 1/2 c. white rice flour
- 2 c. sour cream or yogurt
Directions
Blend all ingredients until there are no lumps. Drop batter by spoon onto lightly greased griddle until 1 side bubbles. Flip pancakes and bake until golden brown. Can be covered and chilled overnight. I am a Celiac (must eat gluten-free food) and these are wonderful! This recipe works well cut in half. My family likes it made with blueberry or strawberry yogurt. Yield: 30 to 40 pancakes.
Print this recipe
Submitted 6/13/05.
Source: Personal Collection
Submitted By: I Dunno
IDunno4@hotmail.com
WHEAT - FREE FEATHER PANCAKES