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
Units
Scale
Dry ingredients
- 1 cup packed of rice flour (I use brown rice flour)
- 1 tbsp of baking powder
- 1/4 tsp of cinnamon
- Pinch of sea salt
Wet ingredients
- 2 organic eggs
- 1/2 cup of coconut yogurt
- 1/4 cup of plant-based milk (I use almond)
- 2 tbsp of raw honey
- 1 tbsp of extra virgin olive oil
- 1/4 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