Light and nutty with crispy edges, these Brown Rice Flour Pancakes are a delicious gluten free breakfast recipe.
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If you like fluffy, these Coconut Flour Pancakes or Quinoa Flour Pancakes are both awesome gluten free options, but if you want a thinner, crispier style almost like rice flour crepes this easy recipe for Brown Rice Flour Pancakes are right up your alley.
If you are new to brown rice flour recipes, these pancakes are a great place to start. It’s both easy to follow and a real crowd-pleaser at breakfast time.
INGREDIENTS FOR THIS RECIPE
This is a useful breakfast recipe with rice flour. These pancakes are thin, delicate, and make for a lovely gluten free breakfast.
Here’s what you will need:
- eggs
- milk
- coconut oil
- coconut sugar
- sea salt
- baking soda
- brown rice flour
- coconut oil spray – or butter for the pan
HOW TO MAKE RICE FLOUR PANCAKES
Start by whisking your eggs until frothy.
Add a little coconut sugar for sweetness, some sea salt for flavour, a dash of baking soda, and of course the brown rice flour.
Add the flour and mix it all until just smooth with very little lumps.
I spray my cast pan with this coconut oil and butter ghee cooking spray. Use whatever you like to grease your pan.
If you are looking for easy brown rice flour recipes this has to be one! These pancakes are classic tasting and can be topped with berries, syrup, whipped cream, etc.
FAQ’S, TIPS AND SUBSTITUTIONS
- Is brown rice flour healthy? Yes! Brown rice flour is high in both protein and fiber. It is rich in iron, B vitamins, magnesium, and manganese, as well as plant compounds called lignans. Research suggests that lignans help protect against heart disease.
- How do I substitute brown rice flour for regular flour? Rice flour doesn’t absorb liquid and fat like wheat flour. With this pancake recipe, the brown rice flour works fine on its own but for baking, it is a different story. Cookies would spread too much and cakes would be soft and greasy if you do a straight substitution for all-purpose flour. Rice flour, like most gluten-free flours, is best used in a mix with other flours when baking.
- TIP! Only add your batter to the pan once it has fully and evenly warmed up. This will ensure your batter doesn’t soak up the oil and will give your pancakes those delicious crispy edges.
- TIP! Don’t be tempted to flip your pancakes too soon. Be patient and wait for the air bubbles to pop up. Flipping too soon will cause your pancakes to deflate so for optimum fluffiness flip only once.
- TIP! Use a wide surface. I use a large nonstick ceramic skillet but a griddle is also ideal for cooking pancakes. You want enough room for your batter to spread out and space to maneuver your spatula when you flip your pancakes.
- Feel free to substitute whatever milk you prefer in this recipe. I use almond milk to keep this a dairy free meal. Oat milk and hemp milk also work well.
MORE GLUTEN FREE BREAKFAST RECIPES
**This recipe was originally posted on October 27, 2014, and updated on March 23rd, 2021 with recipe notes, writing, and new photos.**
If you’ve tried my RICE FLOUR PANCAKES, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Brown Rice Flour Pancakes
Ingredients
- 3 eggs
- ½ cup milk of choice
- 1 tbsp coconut oil melted
- 2 tsp coconut sugar
- ½ tsp sea salt
- ½ tsp baking soda
- 1 cup brown rice flour
- coconut oil spray or just butter for the pan
Instructions
- In a large mixing bowl, whisk eggs together until frothy.
- Whisk in the milk and coconut oil.
- Whisk in the coconut sugar, sea salt, baking soda, and brown rice flour. Stir until just combined and most lumps are gone.
- Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well).
- Spray a large, heavy-bottomed pan with your cooking spray, or add butter over medium heat. Scoop ⅛ cup portions of batter into the pan for small pancakes. I fit three pancakes in the pan per batch.
- Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side.
- Serve warm and enjoy with toppings like peanut butter, butter, maple syrup, fresh fruit, etc.
Notes
- TIP! Only add your batter to the pan once it has fully and evenly warmed up. This will ensure your batter doesn’t soak up the oil and will give your pancakes those delicious crispy edges.
- TIP! Don’t be tempted to flip your pancakes too soon. Be patient and wait for the air bubbles to pop up. Flipping too soon will cause your pancakes to deflate so for optimum fluffiness flip only once.
- TIP! Use a wide surface. I use a large nonstick ceramic skillet but a griddle is also ideal for cooking pancakes. You want enough room for your batter to spread out and space to maneuver your spatula when you flip your pancakes.
- Feel free to substitute whatever milk you prefer in this recipe. I use almond milk to keep this a dairy free meal. Oat milk and hemp milk also work well.
Nutrition
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