Brown Rice Flour Pancakes — Gluten Free, Dairy Free

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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.)

eating-pancakes

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

ingredients

Ingredients

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 egg
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
1/4 cup dairy free mini chocolate chips (optional — blueberries would also be great!)

Directions

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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.

bubbling

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.

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Remove, eat, enjoy!

Both kids loved these

ring-around-the-pancakes

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.

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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?

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4.9 from 7 reviews
Brown Rice Flour Pancakes -- Gluten Free, Dairy Free
 
Author:
Recipe type: breakfast
Ingredients
  • 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!)
Directions
  1. In large bowl, mix together rice flour, sugar, baking powder, salt, and cinnamon.
  2. Add egg, oil, vanilla, and vanilla soy milk and mix until well blended.
  3. Stir in chocolate chips or blueberries, if using.
  4. Spray skillet generously with gluten free non-stick spray.
  5. Heat on medium, adding batter for your first pancake only when pan is completely hot.
  6. Cook on one side until bubbles begin to form on the top, then flip and cook until browned on the other side.
  7. Remove, eat, enjoy!

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Comments

  1. I had just about given up on tasty pancakes as I remembered when I was allowed gluten. These brown rice flour pancakes were amazing! I’m unable to use sugar, so I used raw agave nectar; I’m also unable to use eggs, so I used 1 T arrowroot flour w/2 T pure water (added at the end, after first blending all previous ingredients). Half the batter I kept plain; the other half I added in a handful of dried blueberries. Unable to use pure maple syrup, at present, I spread ghee and raw honey on top of the pancakes. I couldn’t brag fast enough to three friends who eat much like I do. I defy those who insist they can tell the difference between gluten and gluten-free pancakes when they try this recipe! Thank you for posting this! You brought joy to my palate!

  2. We tried making these this morning. I am new to gluten free cooking. We had trouble when cooking these. They burn very easily. When the bottom of the pancake is cooked, the batter is too runny to flip them. By the time you can manage to get a spatula underneath and the top sets up just a bit, the bottom is pretty much black. I thought maybe the heat was up too high, but I turned it down and had the same results. Any suggestions? The small part that wasn’t badly burned tasted delicious!

    • That’s strange, sorry it’s giving you trouble! If it’s too runny, maybe try using a bit less soy milk. I’d also look at the pan you’re using to cook them — if it’s a very thin aluminum skillet it might be heating up the bottoms too fast, so switch to a thicker pan?

    • We had the same experience of the first one… I cook in cast iron, never non stick and I don’t use spray oil. Sooo I tried olive oil and it didn’t work. 2nd one I was at 6 out of 10 on the burner – too hot… Turned it fine to 4 and every single one worked great with no oil and didn’t stick !! Made 2 batches and froze the remainder in between freezer paper in a ziploc bag in the fridg for future toaster oven snacks 🙂 I followed your recipe but used homemade almond milk instead and non dairy choclate chips in the first batch and carob chips in the 2nd batch …also powdered coconut sugar.

      • Nice! Glad it worked well for you. We have a gas burner and cook on medium (so about 5 on your numbered one?) and often in cast iron — but I think stoves tend to heat differently and sometimes it takes a little trial and error.

        • SpecialK says:

          I loved them!! I substituted coconut oil for the veggie oil, used almond milk instead of soy milk, and used made them as waffles!! Delicious!

    • I had a similar problem but I added more rice flour to make the batter thicker, as well as I didn’t quite use all the milk called for. I also subed soy milk for lactose free milk and it worked really well, as well as i user wHite rice flour. Gotta make sure to use chips or blueberries though, because it helps hold the batter better. But like it said very simple recipe.

  3. This is my favorite brown rice flour pancake recipe that I’ve made. Thank you so much for sharing. This morning I tried this recipe a second time, but I used nutmeg instead of cinnamon and added lemon juice and a little bit of coconut sugar. The result was really tender pancakes that resembled the flavor of donuts.

    Also, I can’t do vegetable oils or soy, so I replaced those with coconut products.

    And in case anyone is interested, here is an easy recipe for baking powder that I use: one part baking soda, one part arrowroot powder, two parts cream of tartar.

  4. I’m down with all of the ingredients except the canola oil. Thank you for sharing!

  5. Great recipe, I added cranberries and orange zest instead of the chocolate or blueberries.

  6. I cant have any type of milk. What can i use instead? Or can i not use it at all?

  7. For a healthier version: skip the sugar – no need for it, skip the soy milk – more than 90% of soy grown is GMO – same with vegetable oil. Coconut oil is a much better, healthier choice & apond or coconut milk. For eggs, make sure they’re free range (from your local farmer if possible as store bought ones are suspect), or you could use chia seeds to replace the eggs.

  8. Jasmine Sorensen says:

    I want to try this recipe but can’t use eggs, is there something I could substitute for the eggs like Apple sauce?

    • mashupmom says:

      See some of the comments above yours for egg substitution suggestions. You could also try a flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) as a replacement.

  9. I had all the ingredients on hand (substituted homemade hemp milk for almond milk and used frozen blueberries) so tried it on a whim this morning…. they turned out great!! I used a cast iron pan and lightly oiled the pan with coconut oil each time to prevent any sticking. This is going to be my go-to gluten free pancake recipe from now on! 🙂

  10. Hi, I made these pancakes today, I used almond milk and coconut sugar, I had to add extra milk as batter seemed to thick. I cooked the open grill but they were not thoroughly cooked inside can u comment on what could have happened I got 5pancakes from this recipe, thanks, Corinne

    • mashupmom says:

      If you only got five, it sounds like your pancakes were pretty large, which could explain it. Try smaller ones so that they cook through better, and I also used cast iron and made sure the pan was heated completely before starting to cook the pancakes.

  11. Thanks for a simple recipe. I did substitute coconut oil and coconut sugar in it . They came out really good.

  12. hello – what a great recipe! So yummy. The first few I made fell apart but I just changed up my cooking technique. Pancakes are always so tricky for me. I used brown rice flour that I milled in my vitamix and Califa almond milk (sold in California, this is the best almond milk, it’s a bit thicker than most), coconut oil and 2 packets of stevia to replace the sugar. These were SOOOO good and easy and not full of weird ingredients. These are so so so good. Thanks for this recipe.

  13. Hi! can I use this recipe for muffins? Do you think it will work? I have some blackcurrants I want to use, and I am looking for gluten free muffins recipe… Thanks!

Trackbacks

  1. […] I still have some brown rice flour from the last Target sale, so am going to try mixing it half and half with my free white rice flour for lighter pancakes the next time I make these yummy gluten free, dairy free, brown rice flour pancakes. […]

  2. […] this morning for breakfast because it is killer! An awesome mom, Rachel Singer Gordon produced a Brown Rice Flower Pancake that is also on my Pinterest board, I had to tweak it quite a bit to accommodate our allergy […]

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