About this recipe:If you need these pancakes to be dairy free too, you could use coconut water instead of milk. Once you've mastered them, try adding blueberries or chocolate chips if you like.
1 tablespoon vegetable oil
1/2 teaspoon salt, or to taste
160g brown rice flour
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Method Prep:5min › Cook:10min › Ready in:15min
Beat the eggs in a mixing bowl; stir in the milk, vegetable oil and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or store the batter in the fridge overnight.
Heat a lightly-oiled non-stick pan or griddle over medium-high heat. Drop the pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining pancake mix.