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PP pancakes on kefir with rice flour

Healthy Rice-Flour Kefir Pancakes

Fluffy, soft, golden, low in calories, and gluten-free! These light rice-flour kefir pancakes are a simple, tasty dish. They have fewer calories than the classic version, which makes this recipe a real find for anyone watching what they eat.

katushafin

Recipe author

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Composition / ingredients

Servings:

Kefir

200

Egg

Rice flour

150

Baking soda

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 5 % 2 g

Carbohydrates 79 % 31 g

171 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 20 min

Step 1:

How do you make healthy rice-flour pancakes? Gather your ingredients. To keep the calorie count as low as possible, use low-fat kefir and skip the sugar and frying oil. Don't swap the baking soda for baking powder if you're eating gluten-free — baking powder often contains wheat flour.
Step 2:

Take the kefir out of the fridge ahead of time, or warm it until it's lukewarm. Stir the baking soda into the kefir. A reaction starts between the alkaline soda and the acidic kefir, releasing carbon dioxide — that's what makes the pancakes fluffy. The reaction gets going faster in warm kefir, which is why we warm it. Let it sit for 5 minutes to react.
Step 3:

Crack the egg into the kefir and add the salt. Stir well.
Step 4:

Add the rice flour in batches, stirring after each addition. The batter turns thick and smooth. You can start cooking right away — there's no need to wait for gluten to develop the way you would with wheat-flour batter, since rice flour has none.
Step 5:

Heat a skillet over medium. Use a nonstick pan for these, since we're cooking without any oil. Drop the batter onto the pan by the tablespoon to form small pancakes.
Step 6:

Cook the pancakes on both sides until golden. Serve them hot. If you like, drizzle them with honey or any sugar-free syrup — maple, agave, or Jerusalem artichoke.

I've made these pancakes plenty of times. Don't expect rice-flour pancakes to taste exactly like wheat ones — they come out a bit drier, but that doesn't keep them from being fluffy and delicious. Sometimes I add a mashed banana to the batter in place of sugar.
I consider this a healthy recipe for a couple of reasons. First, there's no added sugar — too much of it can lead to weight gain and metabolic issues, and it offers no vitamins or minerals. Second, the pancakes are cooked without oil, which cuts the calories significantly. And while rice and wheat flour are nearly identical in carbs, rice flour is gluten-free, so these pancakes work for people with a wheat-protein allergy.
How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk sits up firm, shiny, and rounded rather than running flat.
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.