In a large mixing bowl, whisk eggs together until frothy
Whisk in the milk and coconut oil
Whisk in the coconut sugar, sea salt, baking soda and brown rice flour. Stir until no lumps remain
Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well). This will help your pancakes to fluff
Spray a large, heavy bottomed pan (I used my trusty cast iron) with your cooking spray or heat the butter in over medium heat. Scoop 1/8 cup portions of batter into the pan for small pancakes. I fit three pancakes in the pan per batch
Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side
Serve warm and enjoy with toppings like peanut butter, butter, maple syrup, fresh fruit, etc.
Brown Rice Flour Pancakes – Gluten Free
Amount Per Serving
Calories 245Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 4g20%
Total Carbohydrates 33g11%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.