Make your own GF pancakes (it?s a piece of cake!).

Yes, my friends, I am so bad at baking that I even mess us pre-made pancake mixes.

BUT NOT ANY MORE!

I can confidently confide in you that I. MAKE. MY. OWN. PANCAKES. FROM. SCRATCH. Yes, it?s true! And you can, too? it?s so easy it?s a piece of cake (sorry, bad pun).

Here?s the best part? my husband says it?s the best pancakes he has ever had? and they are gluten-free! So there is ZERO compromise on taste! How about that?!!

Try it out? see for yourself!

Yogurt-Rice Flour Pancakes

Makes 16 three inch pancakes (so says the book, but mine yields less)

Ingredients

½ cup brown rice flour

1 teaspoon sugar

pinch of fine sea salt

½ teaspoon baking soda

1 larger egg

1 tablespoon canola oil

½ cup plain whole milk yogurt

Instructions

Combine the rice flour, sugar, salt, and baking soda. In a separate bowl, mix the egg, canola oil, and yogurt. Add to the dry ingredients and stir until smooth. The batter will look thick and puffy. Heat a heavy nonstick skillet or griddle over medium-low heat, but do not grease it.* Add the batter by the heaped tablespoons, spacing the pancakes 1 inch apart and flattening the batter a little with the back of the spoon. Cook until golden on both sides, 2 minutes or less. Stack on heated plates or keep warm in a low oven.

· *A gluten-free batter makes exceptionally tender pancakes, and cooking them on an ungreased nonstick griddle ensures a fine surface texture. It also prevents the aroma of burned b utter from permeating your kitchen. The recipe can be doubled easily.

The Wheat-Free Cook, by Jacqueline Mallorca © 2007