Gluten-Free Rice Flour Pancakes

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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.

Difficulty: Easy

Hands-on: 15 minutesTotal: 15 minutes

Serves: 4

Ingredients

  • ½ cup whole milk
  • 2 large eggs
  • 1½ Tbsp. butter, melted
  • 1 Tbsp. baking powder
  • 1 cup rice flour
  • ½ cup maple syrup

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • ½ cup whole milk
  • 2 large eggs
  • 1½ Tbsp. butter, melted
  • 1 Tbsp. baking powder
  • 1 cup rice flour
  • ½ cup maple syrup

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat8g
Saturated Fat4g
Cholesterol110mg
Sodium130mg
Total Carbohydrate60g
Dietary Fiber1g
Sugars26g
Protein7g