Rice Flour Pancakes

28 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    1 h 15 m
ilikeit
Recipe by  ilikeit

“These pancakes are light and very yummy!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
  2. Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

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Reviews (28)

Rate This Recipe
JC1124
148

JC1124

These were pretty good just following the directions. I made a second batch trying to "fluff" them up with some baking powder, but also added some salt. This batch was way too salty and they were a bit hard. I will follow the original recipe, but add a pinch of salt. Loved this since I only had to have the rice flour instead of the other gluten free ingredients. My kids really liked them.

mindlessrip
112

mindlessrip

I am switching to a GF diet, and these were great! I added a tbsp of brown sugar, and 1tsp baking soda. YUMM!

Kory
74

Kory

These were great! I left out the milk (lactose intolerant) and used 3/4 cup of coconut water (get at health food store)...also added 1 tsp baking soda and 1 tbsp brown sugar. I used 3/4 cups of white rice flour and 1/4 cup of brown rice flour. Easy to make and was completely satisfied!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 322 mg
  • 107%
  • Sodium
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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