Gluten-Free Pancakes

by Ivory Soap

Rice Flour Pancakes

1 cup rice flour

1 egg

pinch salt

1T sugar

1T baking powder

1T canola oil

1/2 cup water or milk

1.  Combine all ingredients.

2.  Drop by spoonfuls on hot griddle.

3.  Turn when they look like this:

Will have the consistency of light corn cakes.

4.  Cook till done.

5.  Serve with butter and syrup.

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{ 6 comments… read them below or add one }

Frugal Kiwi March 5, 2010 at 1:13 pm

As someone who has to keep her gluten load down, I’ve often made buckwheat pancakes, but never rice ones. Will have to give these a go.

JA Cook March 6, 2010 at 10:20 am

I make pancakes using finely ground oats (uncooked, non-instant). If you’re going for a gluten-free diet, make sure you check the label to verify the oats were not processed near gluten-containing grains.

Handful March 6, 2010 at 12:36 pm

How does one know if you have a problem with gluten?

I just got done with my first ever sourdough pancakes. Yum!

Sirkka March 7, 2010 at 11:40 am

Me hungry…

Charlotte Prescott March 12, 2010 at 10:25 pm

These sound very good; I’d likely try them with half rice and half amaranth flour, for more depth of flavor. Thanks for sharing the recipe!

Margaret Moon May 31, 2010 at 5:26 am

I have an allergy to wheat. This solve my problem when I can’t find gluten free bread

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