Rice Flour Pancakes {Dairy Free & Refined Sugar Free}
Delicious rice flour pancakes that will soon become a favorite - bonus that they're dairy free and sugar free too!
Servings: 6 pancakes
Calories: 132kcal
Equipment
- Flat bottom spatula
- Flat bottom skillet
- Batter dispenser
Ingredients
- 135 g brown rice flour about 1 cup
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 1 egg
- 1 Tbsp. honey
- 1 Tbsp. coconut oil melted
- 1 tsp. vanilla extract
- 1 cup almond milk
- Pure maple syrup
- Handful chocolate chips optional
Instructions
- In large bowl, mix together rice flour, baking powder, salt, and cinnamon.
- Make a well in the center and add the egg, honey, oil, vanilla, and almond milk.
- Mix batter using a whisk until well blended. A few lumps is ok.
- Heat a flat bottom skillet to just slightly warmer than medium.
- Spray generously with cooking spray.
- Potion ⅓ cup batter onto the skillet and cook on one side until bubbles begin to form on the top.
- Using a flat spatula, flip the pancake and cook until browned on the other side. Move pancake to a cookie sheet to keep warm.
- Repeat until all batter is used, spraying skillet before cooking each pancake.
- If using chocolate chips, sprinkle a few on top right after pouring batter onto the skillet.
- Serve pancakes with maple syrup and enjoy!
Video
Notes
- Use a large bowl to mix the batter.
- Spray the skillet with cooking spray in between cooking each pancake.
- Keep pancakes warm by overlapping each one on a large cookie sheet. Cover with foil and place in the oven at 250 F until ready to serve.
- Store pancakes in a well sealed plastic bag on the countertop for up to two days or freeze for longer storage.
Nutrition
Calories: 132kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 132mg | Iron: 1mg