Gluten-Free Rice Flour Pancakes

Gluten-Free Rice Flour Pancakes

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Instructions

 

To prepare pancake batter

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  To make the pancakes, we need to make the pancake batter first. So prepare all ingredients needed to make the pancake batter.
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  Beat the egg whites till stiff.
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  In a medium size bowl, add in all the dry ingredients, starting with rice flour.
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  Then add in salt.
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  Followed by baking powder.
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  And baking soda. Mix the dry ingredients till well mixed.
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  Add in the wet ingredients, starting with egg yolks.
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  Then add vanilla extract.
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  Followed by milk.
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  Lastly add in the vegetable oil.
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  Using a whisk, mix thoroughly the dry and the wet ingredients.
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  Fold in half the whisked egg whites.
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  Mix well.
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  Fold in the remaining of the egg whites. Mix till no lumps remain.
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  Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.

To cook the pancake

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  Lightly oil a non-stick pan over medium high heat.
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  Pour 1/4 cup of batter onto the pan and cook until bubbles form and the edges are dry, about 1 to 2 minutes.
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  Flip over and cook until browned on the other side, another 1 minute.
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  Once it has cooked to perfection, remove from pan.
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  Repeat with remaining batter.
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  Serve them warm with cut fresh fruits and cream drizzled over with some maple syrup.
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  Taste real good with just butter and syrup too.