Pancakes
Makes eight 4-inch pancakes serves 4 (dairy, gluten and sugar free)
Ingredients
1 large egg
½ cup plain nonfat yogourt, or ½ cup 2% milk (cow, rice or soy)
½ cup Flour blend
1 teaspoon granulated sugar or fructose powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla extract
Additional canola oil, for frying
1. Blend egg and yogurt in blender or whisk vigorously in bowl. Add remaining ingredients and blend thoroughly.
2. Heat additional oil in large, non-stick skillet or grill over medium heat. Pour a scant ¼ cup of batter into skillet and cook 3-5 minutes, until tops are bubbly. Turn and cook 2-3 minutes, until golden brown.
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