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KIWI magazine

Gluten-Free Rice Pancakes

These gluten-free pancakes are tender and just a little sweet. Try sprinkling them with some blueberries before you flip them over. Serve with fruit preserves, pure maple syrup, or Greek yogurt.


  • 3 eggs, lightly beaten
  • 1⁄2 cup milk
  • 1 Tablespoon canola oil, plus more for the pan
  • 1 cup brown rice flour
  • 3 Tablespoons sugar
  • 1⁄2  teaspoon baking powder
  • 1⁄2  teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup cooked brown rice
  • Fresh fruit and maple syrup


  1. In a large bowl, whisk the eggs, milk, and 1 Tablespoon oil until foamy. Beat in the rice flour, sugar, baking powder, salt, cinnamon, and vanilla.
  2. Stir in the rice until well-coated.
  3. Lightly oil a skillet or a stovetop griddle. Preheat it over medium. Pour about 1⁄4 cup of batter onto the pan for each pancake. Cook until lightly browned on one side, then turn and cook on the other side.
Makes 12 servings

Per serving: calories 149, fat 3 g, protein 4 g, carbohydrates 26 g, fiber 1 g, sugar 4 g

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