Gluten-Free Rice Flour Pancakes
Try substituting rice or potato flour in some recipes; chickpea flour also makes an excellent savory pancake. Top these basic pancakes with anything from maple syrup to fresh fruit.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ½ cup whole milk
- 2 large eggs
- 1½ Tbsp. butter, melted
- 1 Tbsp. baking powder
- 1 cup rice flour
- ½ cup maple syrup
- In the bowl of a food processor, mix together the milk, eggs, and butter. Slowly add the baking powder and flour.
- Heat a griddle pan or large frying pan to medium. Drop about a teaspoon of butter on it and when the butter sizzles, pour the batter on the griddle in about 3"-diameter circles.
- When bubbles come to the top, turn the pancakes and continue to fry until golden brown, about 2–3 minutes per side. Place on a plate in a warm oven while you make the others. Serve with maple syrup.