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Recipe Servings: 30-40 pancakes Allergens: Animal, Beet, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Gelatin, Grain, Miscellaneous, Rice, Sugar, Sugar cane, Sulfites, White rice, Yogurt Ingredient List:

Qty	Name
2 c	sour cream or yogurt
4	eggs
1 tsp	baking powder
3TBsp	sugar
1/4 c	water
1/2 tsp	salt
1 1/2 c	white rice flour

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Instructions: 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.

Member Feedback: rj3320 said on September 29th, 2008 06:24 AM :
Wow..this was great especially for just starting to eat "wheat, soy, refined sugar and corn free".


Miscellaneous: Created: September 14th, 2008
Last Updated: September 14th, 2008
Source of Recipe: cooks.com
Filed Under: Breakfast




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