Gluten Free Brown Rice Flour Pancakes
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...
Servings 2
Equipment
Ingredients
- 1 cup brown rice flour + more, if needed, see Note
- 1 tablespoon sugar
- 2 teaspoon gluten free baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup vanilla soy milk (or other non-dairy milk of choice)
- 1 egg
- 1 tablespoon vegetable or canola oil
- ½ teaspoon vanilla
- ¼ cup dairy free mini chocolate chips or blueberries
Instructions
- 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.
- Lightly oil a cast iron skillet with canola or coconut oil.
- Heat on medium, adding the batter for your first pancake only when the pan is completely hot.
- Cook pancake on one side until bubbles begin to form on the top, then flip and cook until pancake is browned on the other side.
- Remove, eat, and enjoy!
Notes
See comments -- Many people seem to find that they need to add more rice flour than I used in the original recipe. Add more in gradually until dough is at your desired consistency.