Recipe by puglvr
Very easy pancake recipe that is gluten free and good for people that are lactose intolerant My husband is very picky and he really enjoyed. We enjoyed with real maple syrup! Batter is a bit thick, but very filling! I am always looking for recipes using rice flour.
Top Review by N N N
I don't get it. I don't understand the rave reviews of this recipe. I followed the recipe to a T, and ended up with a crepe-like, totally watery batter, even after letting it sit for 20 mins. to allow ample time for the liquid to absorb. The finished pancakes ended up as thin as crepes as well, with a completely un-pancake-like texture. To top it all off, they stuck to my oiled non-stick griddle. I don't think brand should have much to do with the lack of success, but I should mention that I used Bob's Red Mill rice flour, which works well in other recipes.
I don't give up easily, so I decided to do a little experimenting, and embellished another batch. I added 1/2 tsp. vanilla and about 3 tblsp. of Honest Earth creamy mashed potatoes (gluten free, of course - nothing but potatoes, butter, salt), which thickened the batter nicely. What I ended up with was something rather unique and delightful. The texture strongly resembled that of traditional pancakes, albeit slightly heavier. They're a little on the crumbly side, which can be addressed by adding something like guar gum next time. They also had a lovely, slightly crispy outside. The batter can stand up well to additions like fruit chunks or chocolate chips, which sometimes sink to the bottom and burn.
Bottom line: My vanilla and potato embellished recipe was a crowd pleaser, especially with the kids. We all ate fewer pancakes because they're more filling, which meant that we also consumed far less syrup - always a good thing.
- 1 cup rice flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup rice milk or 1 cup soymilk
- 2 teaspoons oil