Before I went gluten-free, I was never compelled to make pancakes, and a late Sunday breakfast used to be some regular ordinary scrambled eggs on toast. I started making these recently and they have quickly become a regular post lie-in breakfast/brunch. They are light, crispy and flexible, taste far better than ‘traditional’ pancakes (imho) and have a really nice texture. They taste great on their own, with jam or chocolate spread, and for a real indulgence, with peanut butter and banana.
1 cup rice flour
2 loaded tablespoons brown sugar
2 teaspoons baking powder
1 beaten egg
1 cup milk (I usually use cows’ milk but I bet almond or soya milk would give a really nice taste, without the lactose)
2 teaspoons vegetable oil
- Combine the dry ingredients in a large bowl, and beat in the rice flour until smooth.
- Add the egg and oil and combine just until a homogenous batter is formed.
- Melt some butter in a pancake pan on low to medium heat. (Oil can be used instead of butter – it will make your pancakes look nice and golden but doesn’t taste as nice).
- Pour in the batter slowly. (The slower you pour it in, the rounder the pancake)
- When one side is ready, carefully turn over the pancake using a spatula.