“These pancakes are light and very yummy!” - by zornitsa atanasova
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 487 cal
- 24%
- Fat
- 16.6 g
- 26%
- Carbs
- 66.7 g
- 22%
Based on a 2,000 calorie diet
Share It
Reviews (22)
Rate This Recipe
"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 ..." See morebit 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
"I am switching to a GF diet, and these were great! I added a tbsp of brown sugar, and 1tsp baking soda. YUMM!..." See more"
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..." See more rice flour and 1/4 cup of brown rice flour. Easy to make and was completely satisfied!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
