These pancakes are sweet, fluffy, and thick. They are gluten-free and lactose-free. They are super easy to make and done in no time. So are you ready to learn how to make rice flour pancakes? Let’s get started!
Gluten-Free Pancake Recipe
We shared a lot of gluten-free recipes on the Tortilla Channel and today we add another.
The best part is they can be enjoyed by everybody. Whether you are gluten-intolerant or not they taste amazing and are easy to make without a lot of ingredients.
You can serve these pancakes for breakfast, lunch, brunch, or as a snack.
You can even turn them into a cake by putting layers of cream cheese frosting in between the pancakes.
The batter doesn’t require any rest time so you can start baking them straight away.
Rice Flour Pancakes Ingredients
To make these gluten-free pancakes you need a couple of ingredients. Put them on your grocery shopping list and have them ready when you start:
- White rice flour
- Large egg
- Almond milk
- Granulated sugar
- Baking powder
How To Make Rice Flour Pancakes
To make this recipe take a bowl and add all the dry ingredients to the bowl. Whisk with a wooden spoon to combine.
Take a second bowl and add the plant-based milk and egg together. Whisk to combine.
Now add the liquid ingredients to the dry ingredients. Whisk all the ingredients into a smooth batter without any lumps.
Heat a cast-iron skillet to medium-hot. Add 1 teaspoon oil and whirl through the skillet.
Pour batter into the skillet and create 4-5 inches wide pancakes or you can make them 2-3 inches wide.
Cook the pancake for about 2 minutes. The batter first starts bubbling and then drying. Check to see if the pancakes start to brown.
Flip the pancake and cook the other side for 1-2 minutes. Take it out of the pan and put it on a plate.
Cover with a lid. Repeat for the remaining batter.
Can I Double The Recipe For Rice Flour Pancakes?
Yes, you can double the ingredients to make double the amount of pancakes. If the batter gets too thick you can add 1/4 cup almond milk.
Can I Use Soy Milk Instead Of Almond Milk In My Rice Flour Pancakes?
Yes, you can substitute soy milk for almond milk in this recipe. In fact, you can use any milk for this recipe.
If you use sweetened milk start with half the sugar in this recipe to prevent the pancakes from becoming too sweet.
Can I Use Glutinous Rice Flour To Make Pancakes?
You can use glutinous rice flour to make pancakes but they will get a different texture.
Glutinous rice flour is very sticky compared to regular rice flour. So using glutinous rice flour results in chewier pancakes compared to these regular rice flour pancakes.
Glutinous rice pancakes are also known as Mochi Japanese pancakes.
How To Store Rice Flour Pancakes
If you have leftover pancakes or made a big batch of pancakes you have several ways to store them.
In all cases let the pancakes cool first before storing them.
You can store your pancakes in the:
- Refrigerator – if you plan on serving leftover pancakes within a day or two store them in the refrigerator. Store them in an airtight food container, put them on a plate and cover with aluminum foil or put them in a resealable bag
- Freezer – if you want to keep the pancakes longer, store them in the freezer. Store them either in a freezer-friendly food container or use a resealable bag. Label and store for up to 3 months.
How To Reheat Rice Pancakes
If you made pancakes ahead you have several options to reheat them:
- Cast-iron skillet – you can reheat your rice pancakes in a cast-iron skillet. Preheat your skillet to medium else your pancakes will become hard or burn very easily. You want to warm them through. Flip the pancakes regularly so they do not get hard. It takes more time to reheat multiple pancakes in a skillet
- Air Fryer – you can reheat pancakes in an Air Fryer. Preheat the Air Fryer to 350℉ for 3 minutes and wrap the pancakes in aluminum foil to prevent them from going hard. Heat for 3-4 minutes or until warm
- Oven – you can reheat pancakes in the oven. Preheat the oven to 375℉, wrap the pancakes in aluminum foil, and heat for 5-7 minutes or until warm
- Microwave – finally you can also reheat pancakes in the microwave. Put the pancakes on a plate. Cover the leftover pancakes with plastic wrap and heat them for 1 minute. Check if they are warm enough else extend with another 30 seconds
More Pancake Recipes
If you love a good pancake. Take a look at all the other sweet and savory recipes we have for you:
- Sweet Dutch Baby pancake
- Chinese Scallion pancakes
- Fluffy American pancakes
- Dutch Pancakes
- Banana coconut pancakes
- Banana peanut butter pancakes
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These rice flour pancakes are gluten-free, slightly sweet and great to serve for breakfast, lunch or as a snack. Easy to bake in a skillet.
- 1 cup white rice flour (non-glutinous rice flour)
- 1 large egg
- ½ cup almond milk
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- Rice oil for baking
- Take a large bowl and add all the dry ingredients to the bowl. Whisk with a wooden spoon to combine
- Take a second bowl and add the plant-based milk and egg together. Whisk to combine
- Now add the liquid ingredients to the dry ingredients. Whisk all the ingredients into a smooth batter
- Heat a cast-iron skillet to medium-hot. Add 1 teaspoon oil and whirl through the skillet
- Pour batter into the skillet and create 3-4 inches wide pancakes
- Cook the pancake for about 2 minutes. The batter first starts bubbling and then drying. Check to see if the pancakes start to brown
- Flip the pancake and cook the other side for 1-2 minutes. Take it out of the pan and put it on a plate. Cover with a lid.
- Repeat for the remaining batter
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Calories: 286; Fat: 10g; Carbs: 41g; Protein: 8g;