I warned you last week that we’d soon be concocting more recipes with brown rice flour, but these easy brown rice flour pancakes are definitely a keeper! This is a gluten and dairy allergy friendly scratchup around what’s on sale at the store this week. I’ve been picking up these cheap 24 oz bags of gluten free brown rice flour at Target — Bob’s Red Mill is on sale for $2.51 through 4/12/14, so just $1.51 with the $1.00/1 printable coupon here. Hurry and grab yourself a bag, too, and then make these Brown Rice Flour Pancakes. (And, even when not on sale, rice flour is one of your cheapest gluten free flours.)
I actually made these pancakes as an after-school snack for the kids yesterday. The recipe makes six decent sized pancakes: Junior High Guy ate three, Mr. 7 ate two and a half, and I fought both of them off to try just a piece of one. Yup. That’s about right.
- Brown Rice Flour Pancakes were inspired by this recipe from No Place Like Kitchen, with the following modifications: I used all brown rice flour, substituted vanilla soy milk, decreased the sugar since the milk was sweetened, added chocolate chips, decreased the salt, added cinnamon, increased the oil, used cooking spray instead of oil on the pan, and didn’t bother letting the batter stand before cooking. Cause I’m a rebel like that.
Brown Rice Flour Pancakes
1 cup brown rice flour
1 Tbsp sugar
2 tsp gluten free baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 cup vanilla soy milk
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
1/4 cup dairy free mini chocolate chips (optional — blueberries would also be great!)
In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon. Add egg, oil, vanilla, and vanilla soy milk and mix until well blended. Stir in chocolate chips or blueberries, if using.
Spray skillet generously with gluten free non-stick spray. Heat on medium, adding batter for your first pancake only when pan is completely hot. Cook on one side until bubbles begin to form on the top, then flip and cook until browned on the other side.
Remove, eat, enjoy!
Both kids loved these
With syrup, with strawberries, any old way they could get them: Brown Rice Flour Pancakes were a definite hit, and as soon as this batch was gone they were asking me to make more. These pancakes are nice and light, just sweet enough, redolent of vanilla with a hint of cinnamon, slightly crispy on the outside, fluffy on the inside — and no aftertaste like you sometimes get with alternative gluten free flours.
Like I said: A gluten free dairy free keeper! I’ll double the batch next time, so maybe I’ll get to eat some too. 🙂
Want more affordable and easy recipes?
That’s the only kind I post! If you like Brown Rice Flour Pancakes, you might also like:
Easy print version
- 1 cup brown rice flour
- 1 Tbsp sugar
- 2 tsp gluten free baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 cup vanilla soy milk
- 1 egg
- 1 Tbsp vegetable or canola oil
- ½ tsp vanilla
- ¼ cup dairy free mini chocolate chips (optional -- blueberries would also be great!)
- In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon.
- Add egg, oil, vanilla, and vanilla soy milk and mix until well blended.
- Stir in chocolate chips or blueberries, if using.
- Spray skillet generously with gluten free non-stick spray.
- Heat on medium, adding batter for your first pancake only when pan is completely hot.
- Cook on one side until bubbles begin to form on the top, then flip and cook until browned on the other side.
- Remove, eat, enjoy!