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a stack of rice flour pancakes.
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The Ultimate Rice Flour Pancakes - Light and Delicious

Make fluffy pancakes with rice flour instead of traditional wheat flour pancakes. This easy-to-follow, simple recipe makes a stack of golden brown Rice Flour Pancakes worth waking up for.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Rest 1 hour
Total Time 1 hour 25 minutes
Servings 4
Calories 245kcal

Ingredients

Instructions

  • 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 just combined and most lumps are gone.
  • Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well).
  • Spray a large, heavy-bottomed pan with your cooking spray, or add butter 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 your favorite toppings.

Notes

  • Serving Suggestions and Substitutions:

    • Only add your batter to the pan once it has fully and evenly warmed up over medium heat. This will ensure your batter doesn't soak up the oil and will give your pancakes those delicious crispy edges.
    • Don't be tempted to flip your pancakes too soon. Be patient and wait for the air bubbles to pop up. Flipping too soon will cause your pancakes to deflate so for optimum fluffiness flip only once.
    • Use a wide surface. I use a large nonstick ceramic skillet but a griddle is also ideal for cooking pancakes. You want enough room for your batter to spread out and space to maneuver your spatula when you flip your pancakes.
    • Feel free to substitute whatever milk you prefer in this recipe. I use almond milk to keep this a dairy-free meal. Oat milk and hemp milk also work well.
    • Top with maple syrup and a pat of butter.
    • Add blueberries, dark chocolate chips, nuts for crunchripe banana, a little vanilla extract, and more. Add your favorite fresh fruit and get creative with the presentation with your rice flour pancake.
    • Top with a tbsp of your favorite nut butter for added protein.

Nutrition

Calories: 245kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 515mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 230IU | Calcium: 57mg | Iron: 1.4mg