RICE FLOUR PANCAKES
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
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
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
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
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
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 COOKER PANCAKE
Rice isn't the only thing you can make in a rice cooker. With roots in Japan, this method that took online communities by storm requires little effort and leaves you with an easy to share pancake that is reminiscent of the fluffy Japanese souffle pancakes. Because rice cookers cook differently depending on the model, be sure to adjust the cooking time accordingly.
Provided by Food Network Kitchen
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Lightly coat the inner pot of a 10-cup rice cooker with nonstick cooking spray.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Pour the batter into the prepared pot, place the pot into the rice cooker and seal the lid shut. Set the rice cooker on the standard white rice cycle and cook until the underside of the pancake is golden brown, the top is firm yet bouncy to the touch and a toothpick inserted into the center comes out clean, 35 to 50 minutes (see Cook's Note).
- Invert the pancake onto a plate. Cut into wedges and serve with butter and syrup.
QUINOA PANCAKES
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 5 servings (15 pancakes)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut yogurt, water, eggs, vanilla and 1 tablespoon syrup. Add the wet ingredients to the bowl with the dry and whisk until a few lumps remain. Fold in the quinoa.
- Heat a large skillet or griddle over medium heat. Brush with a bit of oil or butter and scoop 1/4 cup rounds of the batter on the griddle. Allow to cook for 2 to 3 minutes on the first side or until little bubbles start to form on the surface. Flip the pancakes and cook an additional minute. Remove to a plate and keep warm while preparing the remaining batter. Serve warm with butter and more pure maple syrup.
SAVORY PANCAKES (FROM COOKED RICE)
Here's a great way to use left-over rice. This is super easy and so good! I find myself making extra rice just so I can make this. This is just wonderful!
Provided by FLUFFSTER
Categories White Rice
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
- Heat the oil in a large, nonstick skillet over medium-high heat.
- Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
- Drain on paper towels.
Nutrition Facts : Calories 205.4, Fat 6.6, SaturatedFat 1.1, Cholesterol 37.2, Sodium 132, Carbohydrate 31.6, Fiber 0.8, Sugar 0.2, Protein 4
RICE PANCAKES
This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.
Provided by Jamie West
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
- Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 45 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 179.6 mg, Sugar 10.8 g
RICE FLOUR PANCAKES
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
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
RICE FLOUR PANCAKES SACCHIMOTO-STYLE
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
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
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE
This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency
Provided by Jubes
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
- Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
- Repeat until the batter has all been used.
- Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.
Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8
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