Rice flour pancakes

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
some butter




  1. Combine the dry ingredients in a large bowl, and beat in the rice flour until smooth. 
  2. Add the egg and oil and combine just until a homogenous batter is formed.
  3. 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).
  4. Pour in the batter slowly. (The slower you pour it in, the rounder the pancake)
  5. When one side is ready, carefully turn over the pancake using a spatula.
Final product

Final product

Apricot jam pancake

Apricot jam pancake


2 thoughts on “Rice flour pancakes

  1. Hey, I’m not GF but many members of my extended family are and I’m gonna make this for them next time they visit (I’ll probably do it sooner than that because it looks so simple and awesome!). Thanks!

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