Rice Flour Pancakes
Light, fluffy, and naturally gluten-free, these Rice Flour Pancakes are a delightful twist on a breakfast classic. Made with simple pantry ingredients like rice flour, milk, and a touch of vanilla, these pancakes boast a subtly sweet flavor with a tender, melt-in-your-mouth texture. Perfect for those who are gluten-sensitive or simply looking to try something new, this recipe comes together in just 10 minutes of prep time and is ideal for busy mornings. Customize your stack with your favorite toppings—fresh fruit, maple syrup, or a dollop of whipped cream—for a breakfast that feels indulgent yet wholesome. Plus, the batter's versatility allows for easy adjustments, making this a go-to recipe for any occasion. Whether you're feeding a family or treating yourself, these Rice Flour Pancakes are sure to brighten your day.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.75 cup Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Oil or melted butter (plus extra for cooking)
Instructions
In a large mixing bowl, combine the rice flour, sugar, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
In a separate bowl, beat the egg, then mix in the milk, vanilla extract, and oil or melted butter.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be slightly thick but pourable. If it's too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Spread gently if needed to even out the shape.
Cook the pancake for 2-3 minutes, or until small bubbles form on the surface and the edges look set.
Flip the pancake carefully with a spatula and cook for another 2-3 minutes on the other side, or until golden brown.
Remove the pancake from the skillet and repeat with the remaining batter, lightly greasing the skillet between batches if needed.
Serve the rice flour pancakes warm with your favorite toppings, such as syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 34.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
