Brown Rice Flour Pancakes – Gluten Free

Clean eating and gluten free go hand in hand with these Brown Rice Flour Pancakes that will become one of your go to recipes. Drizzle with pure maple syrup for a breakfast to remember ... and repeat! 

Keyword brown rice flour pancakes, gluten free pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Rest 1 hour
Total Time 25 minutes
Servings 4
Calories 245 kcal
Author Sharon



  1. In a large mixing bowl, whisk eggs together until frothy
  2. Whisk in the milk and coconut oil
  3. Whisk in the coconut sugar, sea salt, baking soda and brown rice flour. Stir until no lumps remain
  4. 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
  5. 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
  6. Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side
  7. Serve warm and enjoy with toppings like peanut butter, butter, maple syrup, fresh fruit, etc.
Nutrition Facts
Brown Rice Flour Pancakes – Gluten Free
Amount Per Serving
Calories 245 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 125mg 42%
Sodium 515mg 21%
Potassium 199mg 6%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 7g 14%
Vitamin A 4.6%
Calcium 5.7%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.