Brown Rice Flour Pancakes Recipes

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RICE FLOUR PANCAKES



Rice Flour Pancakes image

These pancakes are light and very yummy!

Provided by ilikeit

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h15m

Yield 2

Number Of Ingredients 5

3 eggs
½ cup milk
1 tablespoon vegetable oil
½ teaspoon salt
1 cup rice flour

Steps:

  • Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
  • Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 66.7 g, Cholesterol 283.9 mg, Fat 16.6 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 4.5 g, Sodium 711.4 mg, Sugar 3.5 g

RICE FLOUR PANCAKES



Rice Flour Pancakes image

Very easy pancake recipe that is gluten free and good for people that are lactose intolerant My husband is very picky and he really enjoyed. We enjoyed with real maple syrup! Batter is a bit thick, but very filling! I am always looking for recipes using rice flour.

Provided by puglvr

Categories     Breakfast

Time 7m

Yield 10-12 pancakes, 3-4 serving(s)

Number Of Ingredients 7

1 cup rice flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup rice milk or 1 cup soymilk
2 teaspoons oil

Steps:

  • Mix rice flour, sugar, baking powder and salt in bowl. Beat in milk until mixture has a smooth consistency. Add the beaten egg and oil and mix until just blended.
  • Add a little oil to griddle and cook on med heat. Turn only once.

Nutrition Facts : Calories 277.2, Fat 5.3, SaturatedFat 1.1, Cholesterol 62, Sodium 653.4, Carbohydrate 51.5, Fiber 1.3, Sugar 8.5, Protein 5.2

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES



Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories     weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

  • Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
  • In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
  • Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

EASY RICE FLOUR PANCAKE



Easy Rice Flour Pancake image

I got this recipe from my sister. And the first time I made it I was amazed. I served it with beef curry we couldn't get enough. It was simply super. Take care not too put the heat high and burn the pancakes.

Provided by kim

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 6

1 cup rice flour
salt to taste
1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon water, or as needed
cooking spray

Steps:

  • Mix rice flour and salt together in a bowl; form a well in the center of the mixture. Stir in egg, vegetable oil, and enough water to make a smooth batter.
  • Spray a non-stick frying pan with cooking spray and place over medium heat; pour about 1/4 cup batter into the hot pan. Tilt pan until batter covers the whole bottom surface making a thin pancake; cook for 1 minute. Flip and cook about 1 more minute. Repeat with remaining batter.

Nutrition Facts : Calories 386.3 calories, Carbohydrate 63.5 g, Cholesterol 93 mg, Fat 10.6 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 35.2 mg, Sugar 0.3 g

BROWN RICE FLOUR PANCAKES



Brown Rice Flour Pancakes image

These fluffy brown rice flour pancakes are golden on the outside with a soft and fluffy texture. They are gluten-free, and can be modified as a dairy free option too!

Provided by Kaylie

Categories     Breakfast

Time 30m

Number Of Ingredients 8

1 cup brown rice flour (I use Bob's Red Mill)
1 tablespoon sugar
1 1/2 teaspoon double acting baking powder, gluten free
1/2 teaspoon kosher salt
2 eggs
1/2 cup whole milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Steps:

  • In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
  • Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
  • Preheat a nonstick pan or skillet with oil on medium-high heat.
  • Once the pan is hot, use a ladle or 1/4 measuring cup to pour batter into the pan.
  • Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
  • Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
  • Serve hot with fruit toppings and maple syrup.

Nutrition Facts : ServingSize 6 pancakes, Calories 159 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 57 mg, Sodium 332 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

RICE FLOUR PANCAKES



Rice Flour Pancakes image

Make and share this Rice Flour Pancakes recipe from Food.com.

Provided by Concoctionista

Categories     Breads

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup brown rice flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon dates or 1 teaspoon maple sugar
1/4 teaspoon salt
3/4 cup cooked brown rice
1 cup soymilk or 1 cup water
2 tablespoons vegetable oil

Steps:

  • preheat nonstick skillet.
  • combine rice flour, baking soda, cream of tartar, sugar and salt.
  • stir in the rice & toss to coat.
  • separately, combine milk or water & oil.
  • pour into the flour mixture and mix just until combined.
  • do not beat or overmix.
  • spoon onto skillet.
  • cook until tops are bubbly and edges are brown.

Nutrition Facts : Calories 70.3, Fat 2.4, SaturatedFat 0.3, Sodium 68.4, Carbohydrate 10.8, Fiber 0.8, Sugar 0.3, Protein 1.6

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