Are you craving a delicious, fluffy breakfast that's both gluten-free and incredibly satisfying? Look no further! These Brown Rice Flour Pancakes are about to revolutionize your morning routine, proving that gluten-free doesn't mean flavor-free. Imagine biting into a stack of golden, tender pancakes that are not only easy to make but also packed with wholesome ingredients that will energize your day and delight your taste buds.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup brown rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the brown rice flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the almond milk, melted coconut oil, honey (or maple syrup), and vanilla extract. Whisk until all wet ingredients are well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix; some small lumps are okay. Let the batter rest for 3-5 minutes to allow the flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil if needed.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface of the pancake, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional honey, maple syrup, fresh fruits, or your favorite toppings.
Tips
- Let the batter rest: Allowing the batter to sit for 3-5 minutes helps the brown rice flour absorb the liquid, resulting in a smoother, more consistent texture.
- Watch the heat: Medium heat is crucial. Too high, and your pancakes will burn; too low, and they won't develop that beautiful golden color.
- Don't overmix: Gently combine wet and dry ingredients. A few small lumps are perfectly fine and will help keep your pancakes tender.
- Use a non-stick skillet or griddle for the best results and easiest flipping.
- Test your first pancake: Use it as a gauge to adjust heat and batter thickness for the remaining batch.
- Keep pancakes warm: If cooking in batches, place finished pancakes on a baking sheet in a low-temperature oven (200°F) to keep them warm and fluffy.
- Get creative with toppings: Fresh berries, sliced bananas, chopped nuts, or a drizzle of pure maple syrup can elevate these pancakes from good to extraordinary!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
