Gluten-Free Rice Flour Pancakes
Thin, delicate, and easy-to-make pancakes made with rice flour. Serve them with jam, fruit, honey, or a savoury filling of your choice.
Preparation
20 minutes
Baking
Servings
8
Difficulty
Easy
Ingredients
- 150 g BodPie rice flour
- 2 eggs
- 350 ml dairy or plant-based milk
- 1 tbsp vegetable oil
- 1 tbsp sugar
- A pinch of salt
- A little vegetable oil for greasing the pan
Instructions
- In a bowl, whisk together the eggs, milk, sugar, salt and oil.
- Gradually add the rice flour, whisking until you have a smooth, lump-free batter.
- Leave the batter to rest for about 15 minutes. This allows the rice flour to absorb the liquid and makes the pancakes more flexible.
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour in a small ladleful of batter and spread it into a thin layer.
- Cook for 1–2 minutes on each side, until lightly golden.
- Serve warm with your favourite filling.
