These simple pancakes are fluffy and tender, with the added bonus of being gluten and refined sugar free. Unlike some gluten free recipes, these only use one kind of flour, white rice flour, and just a few other ingredients to make. These really do taste like traditional white flour pancakes!
I am not going to lie that traditional white flour pancakes are the bomb dot com.
(Does anyone still say that? I felt weird typing that.)
They are really, really tasty but offer nothing in the way of nutrition, and also, in my family, gluten sensitivities run rampant.
I was pleasantly surprised when I tried white rice flour from Mississippi Blue Rice. They sent me a big care package recently with lots of goodies, and I’ve been having some fun experimenting.
These pancakes really do taste like old fashioned pancakes, but with some added nutrition and no gluten. No one can tell the difference here. Pancake breakfasts are no longer a thing of the past for us.
- If the batter is too thick, just thin out with a little water. But I like it really thick so it won’t spread too fast on the hot griddle.
- I have added blueberries before and they are delicious! I just sprinkle frozen or fresh blueberries on the wet batter right after I put it on the griddle, that way I am not mixing it in and turning my batter purple. You could do this with bananas, or nuts, other other kinds of berries.
- I’m just an only-maple-syrup-on-my-pancakes kind of girl, but if you want to layer with jelly or nut butters, that would be fine. (I mean, it wouldn’t be fine for me, but it would be fine for you. 😉 )
- You can use kefir if you have it or buttermilk. I have used both and they both work well.
- 1 cup white rice flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¼ cup plain kefir or buttermilk
- 2 tablespoons avocado oil (can substitute with melted butter or other oil)
- ½ teaspoon vanilla extract
- Mix the dry ingredients together. Make a well in the center and add the wet ingredients and mix until just until smooth.
- Heat a griddle over medium-low heat. Wipe with butter or oil to prevent sticking. Drop about ¼ to ⅓ cup of better slowly onto griddle. (I use a large ice cream scoop.) Cook until golden brown, flipping once. About 6 pancakes.