Gluten-Free Rice Flour Pancakes

by Angie Liew
Gluten-Free Rice Flour Pancakes

These gluten-free pancakes are made of rice flour and they are easy to make, healthy and delicious. The best part is the pancake batter can be made the night before and all you have to do in the morning is to just cook them. Breakfast or lunch, these pancakes are delicious anytime of the day.

 

Gluten-Free Rice Flour Pancakes

Gluten-Free Rice Flour Pancakes


Print Recipe
Print Recipe
Gluten-Free Rice Flour Pancakes
By Angie Liew of Huang Kitchen
These gluten-free pancakes are made of rice flour and they are easy to make, healthy and delicious. The best part is the pancake batter can be made the night before and all you have to do in the morning is to just cook them. Breakfast or lunch, these pancakes are delicious anytime of the day.
Serving For
12pieces
Prep Time
10minutes
Cook Time
10 minutes
Serving For
12pieces
Prep Time
10minutes
Cook Time
10 minutes
Ingredients
Change Servings?
pieces
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Change Servings?
pieces
Change Unit?
Instructions
To prepare pancake batter
  1. To make the pancakes, we need to make the pancake batter first. So prepare all ingredients needed to make the pancake batter.
    To make the pancakes, we need to make the pancake batter first. So prepare all ingredients needed to make the pancake batter.
    To make the pancakes, we need to make the pancake batter first. So prepare all ingredients needed to make the pancake batter.
    To make the pancakes, we need to make the pancake batter first. So prepare all ingredients needed to make the pancake batter.
  2. Beat the egg whites till stiff.
    Beat the egg whites till stiff.
    Beat the egg whites till stiff.
    Beat the egg whites till stiff.
  3. In a medium size bowl, add in all the dry ingredients, starting with rice flour.
    In a medium size bowl, add in all the dry ingredients, starting with rice flour.
    In a medium size bowl, add in all the dry ingredients, starting with rice flour.
    In a medium size bowl, add in all the dry ingredients, starting with rice flour.
  4. Then add in salt.
    Then add in salt.
    Then add in salt.
    Then add in salt.
  5. Followed by baking powder.
    Followed by baking powder.
    Followed by baking powder.
    Followed by baking powder.
  6. And baking soda. Mix the dry ingredients till well mixed.
    And baking soda. Mix the dry ingredients till well mixed.
    And baking soda. Mix the dry ingredients till well mixed.
    And baking soda. Mix the dry ingredients till well mixed.
  7. Add in the wet ingredients, starting with egg yolks.
    Add in the wet ingredients, starting with egg yolks.
    Add in the wet ingredients, starting with egg yolks.
    Add in the wet ingredients, starting with egg yolks.
  8. Then add vanilla extract.
    Then add vanilla extract.
    Then add vanilla extract.
    Then add vanilla extract.
  9. Followed by milk.
    Followed by milk.
    Followed by milk.
    Followed by milk.
  10. Lastly add in the vegetable oil.
    Lastly add in the vegetable oil.
    Lastly add in the vegetable oil.
    Lastly add in the vegetable oil.
  11. Using a whisk, mix thoroughly the dry and the wet ingredients.
    Using a whisk, mix thoroughly the dry and the wet ingredients.
    Using a whisk, mix thoroughly the dry and the wet ingredients.
    Using a whisk, mix thoroughly the dry and the wet ingredients.
  12. Fold in half the whisked egg whites.
    Fold in half the whisked egg whites.
    Fold in half the whisked egg whites.
    Fold in half the whisked egg whites.
  13. Mix well.
    Mix well.
    Mix well.
    Mix well.
  14. Fold in the remaining of the egg whites. Mix till no lumps remain.
    Fold in the remaining of the egg whites. Mix till no lumps remain.
    Fold in the remaining of the egg whites. Mix till no lumps remain.
    Fold in the remaining of the egg whites. Mix till no lumps remain.
  15. Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.
    Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.
    Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.
    Cover the bowl with cling wrap and let stand at room temperature for 1 hour or in the refrigerator overnight.
To cook the pancake
  1. Lightly oil a non-stick pan over medium high heat.
    Lightly oil a non-stick pan over medium high heat.
    Lightly oil a non-stick pan over medium high heat.
    Lightly oil a non-stick pan over medium high heat.
  2. Pour 1/4 cup of batter onto the pan and cook until bubbles form and the edges are dry, about 1 to 2 minutes.
    Pour 1/4 cup of batter onto the pan and cook until bubbles form and the edges are dry, about 1 to 2 minutes.
    Pour 1/4 cup of batter onto the pan and cook until bubbles form and the edges are dry, about 1 to 2 minutes.
    Pour 1/4 cup of batter onto the pan and cook until bubbles form and the edges are dry, about 1 to 2 minutes.
  3. Flip over and cook until browned on the other side, another 1 minute.
    Flip over and cook until browned on the other side, another 1 minute.
    Flip over and cook until browned on the other side, another 1 minute.
    Flip over and cook until browned on the other side, another 1 minute.
  4. Once it has cooked to perfection, remove from pan.
    Once it has cooked to perfection, remove from pan.
    Once it has cooked to perfection, remove from pan.
    Once it has cooked to perfection, remove from pan.
  5. Repeat with remaining batter.
    Repeat with remaining batter.
    Repeat with remaining batter.
    Repeat with remaining batter.
  6. Serve them warm with cut fresh fruits and cream drizzled over with some maple syrup.
    Serve them warm with cut fresh fruits and cream drizzled over with some maple syrup.
    Serve them warm with cut fresh fruits and cream drizzled over with some maple syrup.
    Serve them warm with cut fresh fruits and cream drizzled over with some maple syrup.
  7. Taste real good with just butter and syrup too.
    Taste real good with just butter and syrup too.
    Taste real good with just butter and syrup too.
    Taste real good with just butter and syrup too.
Notes

For a dairy-free version of these pancakes, substitute the milk with soy milk, almond milk or rice milk.

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