Rice Flour Pancakes with Great Texture!
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Rice Flour Pancakes with Great Texture!
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This is the recipe for rice flour pancakes you want to have on hand to satisfy the craving for a nice fluffy stack for breakfast!
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Ingredients
- 1 cup rice flour
- 1 ½ tablespoons cornstarch* see note
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 cup milk any
- 1 egg beaten
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
Instructions
Make the Batter:
- In a large bowl, combine the rice flour, cornstarch, sugar, and baking powder, making sure everything is mixed well.
- Make a well in the middle of the bowl, and add the milk, egg, butter, and vanilla. With a whisk, combine the wet ingredients into the dry ingredients until everything is well combined.
Wait 10 minutes:
- Set the bowl aside and let the mixture sit for 10 minutes. This allows the rice-flour batter to absorb the liquid and thicken, making this an essential step for the pancakes to have a thicker/fluffier texture.
Cook the pancakes:
- Heat a non-stick pan or griddle on medium-high heat. Once hot, grease with oil or butter and pour about 3 tablespoons of batter per pancake onto the hot pan. I use a ¼ cup scoop filled about ¾ of the way.
- Cook the first side for approximately 2 minutes, and once the edges are defined, and the middles begin to bubble, flip and cook for an additional minute on the other side.
- Repeat the process with the remaining batter to yield about 12 pancakes. Serve with your favorite toppings and syrup.
Notes
- A starch is necessary for this recipe to provide structure. I recommend cornstarch because it's readily available; however, I've also tested this recipe with tapioca starch and cassava flour (starch) and gotten great results. In all instances, you must wait for the batter to absorb some of the liquid before cooking the pancakes.
- must wait for the batter to absorb some of the liquid before cooking the pancakes.
Nutrition Information
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Serving
1 pancake
Calories
78kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Trans Fat
0.04g
Cholesterol
17mg
(6%)
Sodium
120mg
(5%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
91IU
(2%)
Calcium
89mg
(9%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 78kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 17mg | 6% |
| Sodium | 120mg | 5% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 91IU | 2% |
| Calcium | 89mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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