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Rice flour pancakes

Rice Flour Pancakes

Deliciously fluffy, tender, and soft — perfect for breakfast! Rice flour pancakes are the best way to start any day, especially if you're eating gluten-free. Serve them with preserves, jam, syrup, or fresh berries!

Julia M.

Recipe author

Composition / ingredients

Servings:

Egg

Rice flour

220

Milk

250

Sugar (sugar and salt to taste, of course)

Vegetable oil

Baking soda

0.3

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 16 % 8 g

Carbohydrates 75 % 38 g

248 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 30 min

Step 1:

How do you make rice flour pancakes? Gather your ingredients. Warm the milk slightly until it's lukewarm.
Step 2:

Separate the egg white from the yolk into two different bowls.
Step 3:

Beat the egg white on the highest mixer speed until fluffy. To the yolk, add the warm milk, vegetable oil, a pinch of salt, and the sugar. Mix the yolk mixture well until smooth.
Step 4:

Add the rice flour and baking soda. Mix into a smooth, lump-free batter — a mixer helps here. Go by the batter's consistency for how much flour to use; it should be thick, like pancake batter.
Step 5:

Then fold the beaten egg white into the batter — no mixer this time. The airy whites make the batter fluffier, so fold them in gently to keep all that volume.
Step 6:

Heat a nonstick skillet until hot and pour 2–3 tablespoons of batter into the center. It'll spread on its own to the right size. The thicker the batter, the less it spreads, so the pancakes come out thicker. Cook them over low heat so the inside cooks through.
Step 7:

As they cook slowly, little bubbles like these form on the surface.
Step 8:

Cook the pancakes for about 1 minute per side. They'll turn golden and puff up a little.
Step 9:

The rice flour pancakes are ready! Serve them with jam, sour cream, or dulce de leche. Tea or juice makes a great pairing. Enjoy!

For whether you can swap baking soda for baking powder, how to add each so your baked goods come out fluffy, how to avoid a soapy soda aftertaste, and more, read our article "Baking powder or baking soda — which is better?"
You can use a sugar substitute in place of sugar.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe detergent and a brush work best.