rice flour recipes
These light and fluffy rice flour pancakes are a delicious gluten-free option for breakfast. They are easy to make and can be served with syrup, fruit, or your favorite toppings.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 non-stick skillet or frying pan
- 1 spatula
Ingredients
- 1 cup rice flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk dairy or non-dairy
- 1 large egg
- 2 tablespoons melted butter or oil
- as needed spray or oil for the skillet
Instructions
- In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the milk, egg, and melted butter or oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; some lumps are fine.
- Heat a non-stick skillet or frying pan over medium heat. Lightly grease it with cooking spray or a little oil.
- Pour ¼ cup (60ml) of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter.
- Serve the pancakes warm with your favorite toppings.
Notes
You can customize your pancakes by adding blueberries, chocolate chips, or nuts to the batter before cooking.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the toaster.