This fluffy rice flour pancakes recipe is the best rice flour pancake recipe! Super fluffy, light, and delicious, it is very easy to make and comes together in no time. Dairy-free.
Rice flour is a great gluten-free flour option that is easy to digest, but the flavor profile is quite bland. I have tried and tested this recipe to make sure the result is delicious & fluffy pancakes.
The key to this recipe is the addition of yogurt. I use Greek-style coconut yogurt, but if you can tolerate dairy feel free to use dairy Greek yogurt.
Pancakes are a weekend breakfast staple at home! For more delicious pancake recipes, you might want to try my coconut flour banana pancakes, these healthy cacao banana pancakes, or these chestnut flour pancakes.
Jump to:
- Why you will love this Delicious Rice Flour Pancakes Recipe
- Ingredients
- Substitutions and variations
- How to make these Rice Flour Pancakes
- What to serve with these Brown Rice Flour Pancakes
- Equipment
- Storage
- Top tip to make Perfect Pancakes!
- More healthy pancakes & breakfast recipes
- Love this recipe? Let's stay connected!
- Fluffy Rice Flour Pancakes Recipe (Dairy-Free)
- See what other people think about this recipe!
Why you will love this Delicious Rice Flour Pancakes Recipe
These gluten-free pancakes have a great light fluffy texture, that has nothing to envy to traditional pancakes!
While rice flour can be quite bland sometimes, this recipe has the right combination of ingredients to make delicious pancakes!
Dairy-free & gluten-free recipe made with wholesome ingredients, suitable for those with food allergies and dietary restrictions.
Easy to prepare and super quick prep time.
Ingredients
These rice pancakes are made with simple ingredients that are easily accessible at local grocery stores:
Dry ingredients
- Rice flour - I use brown rice flour because it is higher in fiber, vitamins, and minerals. It also has a nuttier taste than white rice flour. Feel free to use your preferred type of rice flour.
- Baking powder - make sure it is gluten-free.
- Sea salt - a small pinch of sea salt will enhance the overall flavor of the recipe without making it salty.
- Cinnamon (optional) - I love adding a small amount of cinnamon for that sweet, warm, and woody flavor. Feel free to skip it if you're not a big cinnamon fan!
Wet ingredients
- Organic free-range eggs
- Coconut yogurt - I use Greek-style coconut yogurt for its denser and firmer texture
- Dairy-free milk of choice - I use almond milk.
- Vanilla extract - this ingredient belongs in pancakes!
- Honey or real maple syrup - adjust the amount to the desired sweetness. The amount I recommend is to bring enough sweetness to the pancakes without being too sweet.
See recipe card for quantities.
Substitutions and variations
- If you can tolerate dairy - feel free to swap dairy-free ingredients like coconut yogurt and milk for dairy options.
- Make banana pancakes - add one ripe banana mashed to the wet ingredients, or add slices of banana when cooking the pancakes.
- Chocolate chips - if you want to turn these pancakes into a sweeter treat, some dark chocolate chips are a great addition (and a kids' favorite!!)
How to make these Rice Flour Pancakes
Making this rice flour pancake recipe is super easy by following the simple steps below:
Prepare the pancake batter
Combine dry ingredients: In a large mixing bowl, combine the rice flour, baking powder, sea salt, and cinnamon. Mix well to combine with a fork or whisk.
Combine the wet ingredients: In a medium bowl, beat the eggs, and add coconut yogurt, milk, olive oil, vanilla extract, and honey. Mix well to combine.
Combine all ingredients: Pour the wet mix over the dry ingredients mixture, and mix very well until you get a smooth batter. The batter should be a bit thick.
Cook pancakes
Heat a non-stick frying pan over medium heat and add a small drizzle of olive oil or coconut oil (you could also use a cooking spray). Add a heaped tablespoon of pancake batter and shape the pancakes. Cook for one minute until golden brown and little air bubbles form on the surface, flip carefully, and cook for another minute.
Tip - Don't overcook the pancakes!! Rice flour can become dry quite easily, so make sure you cook the pancakes on medium heat for one minute on each side only!
What to serve with these Brown Rice Flour Pancakes
Serve pancakes with your favorite toppings, some of my favorite options are below:
- A dollop of coconut yogurt and fresh fruit - any type of berries are my favorite!
- A drizzle of honey or real maple syrup - is always a winner.
- Healthy jam - like this sugar-free blueberry jam or this sugar-free blackberry jam.
Equipment
- Large bowl - to combine dry ingredients, and pancake batter
- Medium bowl - to combine wet ingredients
- Whisk or fork - to mix batter
- Spoon - to shape pancakes
- Large skillet - to cook pancakes
- Spatula - to flip rice pancakes
Storage
Store the leftover pancakes in an airtight container in the fridge or on a plate covered with wax paper for 3-4 days. Leftover pancakes are great for a quick breakfast, so it's a great idea to make extra batter to enjoy leftovers throughout the week.
Either reheat them for a few seconds on a pan on medium-high heat or take them out of the fridge in advance and enjoy them at room temperature.
Top tip to make Perfect Pancakes!
Be mindful of the stove temperature - make sure to cook on medium heat to avoid the pancakes burning on the outside without cooking on the inside.
Watch out for the cooking time - a minute on each side is all you need to get perfectly cooked fluffy pancakes.
Make small pancakes - they're so much easier to flip and they won't break apart.
More healthy pancakes & breakfast recipes
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Fluffy Rice Flour Pancakes Recipe (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast, snacks
- Cuisine: Australian
- Diet: Gluten Free
Description
This dairy-free fluffy rice flour pancakes recipe is the best rice flour pancake recipe! Super fluffy, light, and delicious, it is very easy to make and comes together in no time.
Ingredients
Dry ingredients
- 1 cup packed of rice flour (I use brown rice flour)
- 1 tbsp of baking powder
- ¼ tsp of cinnamon
- Pinch of sea salt
Wet ingredients
- 2 organic eggs
- ½ cup of coconut yogurt
- ¼ cup of plant-based milk (I use almond)
- 2 tbsp of raw honey
- 1 tbsp of extra virgin olive oil
- ¼ tsp of vanilla extract
Instructions
- Combine dry ingredients: In a large mixing bowl, combine the rice flour, baking powder, sea salt, and cinnamon. Mix well to combine with a fork or whisk.
- Combine the wet ingredients: In a medium bowl, beat the eggs, and add coconut yogurt, milk, olive oil, vanilla extract, and honey. Mix well to combine.
- Combine all ingredients: Pour the wet mix over the dry ingredients mixture, and mix very well until you get a smooth batter (the batter should be a bit thick).
- Cook pancakes: Heat a non-stick frying pan over medium heat and add a small drizzle of olive oil or coconut oil. Add a heaped tablespoon of pancake batter and shape the pancakes. Cook for one minute until golden brown and little air bubbles form on the surface, flip carefully, and cook for another minute.
- Serve with your favorite toppings and eat immediately!
Notes
Tip - Don't overcook the pancakes!! Rice flour can become dry quite easily, so make sure you cook the pancakes on medium heat for one minute on each side only!
Tip - Make small pancakes - they're so much easier to flip and they won't break apart.
Topping options - A dollop of coconut yogurt and fresh fruit, drizzle of honey or real maple syrup, healthy jam - like this sugar-free blueberry jam or this sugar-free blackberry jam
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