These brown rice flour pancakes are nice and fluffy just like regular pancakes but even better! They are super easy to whip up in less than 15 minutes, making a perfect breakfast to wake up to.
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What are brown rice flour pancakes
While there are millions of pancake recipes out there, I have always struggled to find a version with rice flour that is easy enough to do on a busy morning but still amazingly delicious. However, the search is over!
The secret to this tender fluffy texture is to mix in some tapioca starch. Oftentimes, using brown rice flour on its own results in a dry, gritty feel even with some oil in the batter. The tapioca starch helps to trap in the moisture and gives a bit of bounciness…more like mochi but not with all that gooeyness.
They are really easy to make yet taste so much better than the ones from pancake mix. You simply need to combine everything together in one bowl and cook both sides.
Drizzle some maple syrup, nuts, vegan whipped cream and you are good to go!
This recipe is great because...
- You only need 5 minutes to combine the ingredients
- It’s a gluten-free and dairy-free recipe
- They are nice and fluffy just like regular pancakes
- They are so tender and moist without using any oil
Ingredients for brown rice flour pancakes
- Eggs
- Sugar - I have had success with cane sugar, coconut sugar, and monk fruit sugar
- Brown rice flour - can be substituted with white rice flour
- Tapioca flour (starch)
- Baking powder
- Salt
- Vanilla extract
- Coconut yogurt - or any non dairy yogurt
How to make brown rice flour pancakes
1. In a large bowl, combine the yogurt, eggs and sugar together. Mix well.
2. Add in the rest of the ingredients and mix well.
3. Heat a large pan or skillet over medium high heat.
4. Lightly grease or spray the pan and ladle 2 tablespoons of batter onto the pan for each pancake.
5. Once small bubbles appear on the surface, flip the pancakes and cook the opposite side until golden brown.
6. Serve with maple syrup, nuts, whipped cream, or anything you like!
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Recipe
Brown Rice Flour Pancakes
Equipment
- 1 x 10-inch pan
Ingredients
- ¾ cup unsweetened coconut yogurt or any non-dairy yogurt
- 2 tablespoons organic cane sugar or any type
- 2 large eggs
- ¾ cup brown rice flour 100g
- ½ cup tapioca flour (starch)
- 2 teaspoons baking powder
- 2 pinches salt
- 1 teaspoon vanilla extract
Optional toppings
- Maple syrup
- Vegan whipped cream
- Crushed pecans
- Raspberries
Instructions
- In a large bowl, combine the yogurt, eggs and sugar together and mix well.
- Add in the rest of the ingredients (except for the toppings). Mix well.
- Heat a large pan or skillet over medium high heat.
- Lightly grease or spray the pan and ladle 2 tablespoons of batter onto the pan for each pancake.
- Once small bubbles appear on the surface, flip the pancakes and cook the opposite side until golden brown.
- Optional: Serve with maple syrup, nuts, vegan whipped cream, or anything you like!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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