This is the recipe for rice flour pancakes you want to have on hand to satisfy the craving for a nice fluffy stack for breakfast!
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
1cup rice flour
2 tablespoons sugar
3 teaspoons baking powder
1cup milk, any*
1 egg, beaten
1 tablespoon butter, melted*
1/2 teaspoon vanilla extract, optional
In a large bowl, combine the rice flour, sugar, and baking powder, making sure everything is mixed well.
Make a well in the middle of the bowl, and add the milk, egg, butter, and vanilla if using. With a whisk, combine the wet ingredients into the dry ingredients until everything is well combined.
Set the bowl aside and let the mixture sit for 5 minutes.
Heat a non-stick griddle to medium-high heat (350-375F) or a large non-stick pan. Once hot, grease with oil or butter and pour about 3 tablespoons of batter (I use a 1/4 cup scoop filled about 3/4 of the way) onto the hot pan per pancake.
Cook the first side for approximately 2 minutes, and once the edges are defined, and the middles begin to bubble, flip and cook for an additional minute on the other side.
Repeat the process with the remaining batter to yield about 12 pancakes.