Gluten-Free Rice Pancakes

Rosemary Black, Photo by Anastassios Mentis

Ingredients


Makes 12 servings

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

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.

Directions

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.

Per Serving:

Calories:

149

Carbohydrates:

26 g

Fat:

3 g

Protein:

4 g

Fiber:

1 g

Active Time:

Total Time: