Rice Flour Pancakes

Rice flour replaces wheat in this tasty pancake batter.

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Prep Time

Total Time

1H15M

Servings

2 servings

3 eggs

1/2 cup milk

1 tablespoon vegetable oil

1/2 teaspoon salt

1 cup rice flour

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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.

What You Need

Instructions

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