Gluten free rice flour pancakes

    15 min

    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.

    60 people made this

    Serves: 2 

    • 3 eggs
    • 120ml milk
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon salt, or to taste
    • 160g brown rice flour

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    These were pretty good just following the directions. I made a second batch trying to "fluff" them up with some baking powder, but also added some salt. This batch was way too salty and they were a bit hard. I will follow the original recipe, but add a pinch of salt. Loved this since I only had to have the rice flour instead of the other gluten free ingredients. My kids really liked them.  -  11 Aug 2009  (Review from Allrecipes US | Canada)


    I am switching to a GF diet, and these were great! I added a tbsp of brown sugar, and 1tsp baking soda. YUMM!  -  19 Sep 2010  (Review from Allrecipes US | Canada)


    These were great! I left out the milk (lactose intolerant) and used 3/4 cup of coconut water (get at health food store)...also added 1 tsp baking soda and 1 tbsp brown sugar. I used 3/4 cups of white rice flour and 1/4 cup of brown rice flour. Easy to make and was completely satisfied!  -  18 Apr 2011  (Review from Allrecipes US | Canada)