Fluffy Rice Flour Pancakes
These Rice Flour Pancakes are fluffy and gently sweetened. They are perfect for a quick breakfast, ready in under 10 minutes!
Equipment
Ingredients
Instructions
- Whisk wet ingredients: Put egg, soy milk, and sugar in a mixing bowl and whisk.
- Add dry ingredients: Add rice flour and baking powder, and mix until smooth.
- Cook on low heat: Heat a griddle (or frying pan, skillet), add a little oil if necessary, pour batter, and cook on low heat until bubbles start popping over the surface (about 2 to 3 minutes).
- Cook the other side: Flip and cook for about one more minute.
Notes
- Storage: It will last for one day at room temperature, two days in the fridge, and one month in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk.
- Portion: This recipe will make 10 small-size pancakes.
- Please tweak the consistency to your liking by adding rice flour or soy milk.
- Suppose you use non-stick cookware, which does not need to add oil, so the pancakes' surface will be cooked more smoothly.
Video
Nutrition
Serving: 1pieceCalories: 87kcalCarbohydrates: 17.6gProtein: 1.9g
This nutritional information is estimated and provided for general reference only.