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Ingredients: 2/3 Cup(s) Brown rice flour 1/3 Cup(s) Cornstarch 1 Tablespoon(s) Apricot Halves (16 oz) 1 Teaspoon(s) Whole egg 1 large Quick cooking rolled oats 2 Tablespoon(s) Crisp Rice Cereal, crushed 1/2 Cup(s) Plain low-fat yogurt 1/2 Cup(s) Low-fat milk Directions: Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour batter by tablespoonfuls into the dry pan. Cook pancakes until golden brown on both sides, 2 minutes or less. Stack on warm plates. Serve with butter and preserves, or honey. Makes 26 pancakes, 2 3/4 inches in diameter. NOTE: If making pancakes for 1 or 2, reserve the remainder of the dry and liquid ingredients separately and combine just before cooking. If refrigerated, the flour mixture will keep for weeks, the liquid mixture for 3 days. PER 2 PANCAKES: 75 calories, 2 g protein, 11 g carbohydrate, 3 g fat (1 g saturated), 18 mg cholesterol, 62 mg sodium, 0 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993.
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