Secretly Healthy: These Gluten-Free Pancakes Taste Exactly Like the Originals

At the time when the whole world is obsessed with low-calorie and gluten-free food, almost every recipe has its own adaptation that contains only healthy ingredients. The good news is that even pancakes aren’t an exception anymore, and you can make those as low-calorie as possible to keep your healthy routine.

Here’s what you need: 250–300 g of rice flour, 250–300 ml of yogurt, 1 tsp of baking soda, 2 tbsp of sugar, a pinch of salt, vanilla extract to taste, vegetable or coconut oil for frying.

In a deep bowl, combine the rice flour, sugar, salt, baking soda, and vanilla extract. Whisk the dry ingredients together.

Gradually pour in the yogurt and knead the dough. The consistency should resemble thick sour cream. If the mixture is too thick, add a little more yogurt. Let the batter rest for 5 minutes to allow the baking soda to activate.

Heat a skillet and lightly grease it with oil. Spoon small portions of the batter into the pan.

Cook the pancakes over medium heat until golden brown on one side, then flip and cook until done on the other side.