rice flour recipes
These light and fluffy rice flour pancakes are perfect for breakfast or as a snack. Gluten-free and easy to make, they have a subtle sweetness that pairs well with fruits and syrups. Enjoy them with your favorite toppings!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 frying pan or skillet
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 1 cup rice flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 2 tablespoons melted butter (or oil)
- as needed cooking spray or additional butter for the pan
Instructions
- In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Whisk until well combined.
- In another bowl, whisk together the milk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Preheat a frying pan or skillet over medium heat. Lightly grease with cooking spray or melted butter.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
Notes
You can add vanilla extract or cinnamon to the batter for extra flavor.
Serve the pancakes with fresh fruits, syrup, or yogurt for enhanced taste.
Leftover pancakes can be stored in the refrigerator for up to 2 days and reheated in the skillet or microwave.