Rice Flour Pancakes

Saturday, December 03, 2011

Trying to stay on the gluten free band wagon. It's not always easy. We hoard all these assorted gluten free flours and there were a few packs. So far, it has only substituted the all purpose flour in waffles and pancakes and cookies. I thought it should be the star attraction. A recipe that didn't call for a substitute, a recipe made for this power flour.

And my search led me to this hearty carb-laden breakfast beauty. They cook beautifully, as you can see from these shots. This recipe is a keeper ...

2 cups rice flour
4 tbsp sugar
4 tsp baking powder (yep, we want these babies to puff up ...)
Pinch of salt
2 eggs, beaten
2 cups milk (or rice milk or soy milk)
1 tbsp vegetable oil

1. In a bowl, whisk the dry ingredients together.
2. Beat in the milk, then eggs, and oil until combined.
3. Let rest for 5 minutes while you preheat the skillet.
4. Grease with cooking spray and a bit of butter. (All butter will brown it faster, so a combo works best. Oil for cooking, butter for flavour).
5. Cook, covered, on medium heat, turning when bubbles surface on the top.
Enjoy with honey or maple syrup.

Sure you can nutrify it with bananas or berries. And protify it with walnuts and pecans. Gosh! Did I just coin 2 new words there? Something for the urban dictionary, perhaps?

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