Easy Rice Flour Pancakes Recipe
These delicious, gluten-free pancakes are excellent for breakfast or snacks. Made from rice flour, enjoy them with some honey or fresh fruits --- and you're off to a good start to your day!
Servings: 7
Calories: 197kcal
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Metal whisk
Ingredients
- 2 large eggs, room temperature
- 1/2 cup + 4 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp butter, unsalted and melted
- 4 tbsp sugar
- 1 & 1/4 cup rice flour
- 2 tsp baking powder
- pinch of salt
- butter, for brushing the pan
Instructions
- Using a large mixing bowl, combine eggs, milk, vanilla extract, melted butter, and mix with a whisk.
- Add sugar and continue whisking it dissolved.
- Add the rest of the dry ingredients: rice flour, salt, and baking powder.
- Continue whisking until you don't see any lumps, only a smooth batter.
- To start cooking the pancakes, place your pan over medium heat, and brush it with some butter.
- When it is ready, pour a 1/4 cup of the pancake batter into the center of the pan.
- Once you see (A LOT OF) bubbles popping in the pancake, flip it to cook the other side. This normally takes no more than 2 minutes.
- Cook for about a minute and a half, then transfer the pancake to a plate.
- Repeat until you have used up all the batter.
- Serve your gluten-free rice flour pancakes with some honey, almond slices, or fresh fruits!
Notes
- Cook's Tip #1: Check that the melted butter is not hot before adding it directly with the eggs.
- Cook's Tip #2: No need to strain all the dry ingredients. The rice flour texture is so fine; I rarely have problems with lumps in the batter.
- Cook's Tip #3: Don't bother with the salt if you are using salted butter.
Nutrition
Calories: 197kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 185mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Calcium: 80mg | Iron: 1mg