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

Serves: 4


  • 1⁄2 cup whole milk
  • 2 large eggs
  • 1 1⁄2 Tbsp. butter, melted
  • 1 Tbsp. baking powder
  • 1 cup rice flour
  • 1⁄2 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-inch circles.
  • When bubbles come to the top, turn the pancakes and continue to fry until golden brown, about 2 to 3 minutes per side. Place on a plate in a warm oven while you make the others. Serve with maple syrup.