rice flour recipes
Rice flour pancakes are a gluten-free alternative to traditional pancakes. They are fluffy, easy to make, and perfect for breakfast or brunch. Serve them with syrup, fruits, or your favorite toppings.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 frying pan or griddle
- 1 spatula
Ingredients
- 1 cup rice flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk dairy or non-dairy
- 1 large egg
- 2 tablespoons melted butter or oil
Instructions
- In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Whisk until well blended.
- In another bowl, whisk together the milk, egg, and melted butter or oil until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.
- Preheat a frying pan or griddle over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of the batter onto the hot pan for each pancake.
- Cook for about 2-3 minutes on one side, or until bubbles begin to form on the surface. Flip and cook for another 2-3 minutes until golden brown.
- Remove pancakes from the pan and keep warm while you repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
For a dairy-free version, use non-dairy milk and oil instead of butter.
You can add spices like cinnamon or vanilla extract for added flavor.
Leftover pancakes can be stored in the refrigerator and reheated in a toaster or microwave.