Gluten-Free Rice Pancakes

Rosemary Black, Photo by Anastassios Mentis


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.


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:




26 g


3 g


4 g


1 g

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