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Rice Pancakes




Source of Recipe


From: Food Allergy Network.: Has been altered for OP y Chirspy


List of Ingredients




1 cups rice Flour
1/2 teaspoon gluten-free vanilla extract
2 teaspoons of Splenda
2 large egg Whites
1 teaspoons baking powder
Pam**

Recipe



1. Mix the batter, vanilla, and sweetner together.
2. In a separate bowl, beat the eggs until frothy.
3. Add the baking powder to the batter mixture and mix very well.
4. Combine the batter mixture and the eggs.
5. Heat a non-stick skillet to medium-high heat. When hot Spray with pam**, swirl to distribute evenly. Then add one-third cup of batter, swirl to distribute the batter evenly. Cover the skillet and cook for approximately 2-3 minutes. Check occasionally. When the top of the pancake appears almost dry, flip the pancake and allow to cook another 2-3 minutes, or until golden brown. Makes 2 servings pancakes.