Rice Flour Pancakes Sacchimoto Style Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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

RICE FLOUR PANCAKES SACCHIMOTO-STYLE

Rice Flour Pancakes SacchiMoto-Style image

This is my version of rice cakes. They have a wonderful hint of coconut after each bite. Serve these with a dollop of sour cream and drizzle lightly with some molasses or honey for a great morning get you going item or as a side dish with your favorite pork roast. Please enjoy and feel free to leave a comment letting me know whether or not this is a keeper for you.

Provided by SacchiMoto

Categories Breakfast and Brunch Pancake Recipes

Time 1h20m

Yield 2

Number Of Ingredients 7

Ingredients

3 eggs
¾ cup coconut milk
1 ½ tablespoons coconut oil
1 tablespoon baking powder
½ teaspoon sea salt
1 cup rice flour
1 tablespoon coconut oil, or as needed

Steps:

Beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. Gradually stir rice flour into the egg mixture until completely incorporated into a batter.
Refrigerate batter for at least 1 hour.
Melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. Spoon batter into hot skillet to make 4-inch rounds. Cook pancakes until bubbles form on the top, 2 to 3 minutes. Flip cakes and continue cooking until golden on the bottom, about 2 minutes more.

Nutrition Facts : Calories 717 calories, Carbohydrate 68.2 g, Cholesterol 279 mg, Fat 44.2 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 34.3 g, Sodium 1287.4 mg, Sugar 0.7 g

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