Low carb and yogurt pancakes are made with rice flour. They are easy to make, fluffy, and so delicious!
INGREDIENTS
4 large eggs
1 cup whole milk plain yogurt
1 tablespoon vanilla extract
2 tablespoons sugarfree / stevia
6 tablespoons rice flour \
½ teaspoon baking soda
Cooking spray
INSTRUCTIONS
Preheat oven to warm (150 degrees F). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the eggs, yogurt, vanilla extract, and sweetener (if using).
Add the rice flour and baking soda and whisk until smooth.
Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.
Using a 4-tablespoon ice cream scoop or measuring cup, transfer three mounds of the batter into the skillet. Cook the pancakes until bottoms are golden brown, 2-3 minutes.
Carefully flip the pancakes – they’re not as sturdy as wheat flour pancakes – and cook until golden and set, 2 more minutes.
Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.
Nutrition Facts
Amount Per Serving (3 pancakes)
Calories 275
Fat 16g
Sodium 358mg
Carbohydrates 11g
Fiber 5g
Protein 16g
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