Rice Flour Pancakes

I never just do one thing. Almond and Blue Berry Buckwheat Bread Here.

Nice simple recipe with a few handy variations I’ve experimented with.

Ingredients

3 Large Eggs
215g Rice Flour (White and Brown Blend or Just Brown)
120ml Low Fat Milk
2 Tbsp Sugar/Maple Syrup
1 Tbsp Vegetable Oil/Coconut Oil
1 Tsp Baking Soda
1 Tsp Baking Powder
Dash of Vanilla Extract

Makes 8 Pancakes. Can be frozen.

Method

1. Add Eggs, Vanilla Extract and Sugar to a bowl and whisk until Sugar dissolves.

2. Whisk in Milk and Oil, then whisk in Rice Flour and Baking Soda until a smooth thick batter is formed. Leave in the fridge for half an hour. Add the Baking Powder just before cooking.

3. Over a medium heat some Oil and swirl it around the pan, then add some of the Batter, just enough to form a small circle. Cook for a minute or two until bubbles start to appear on the edges and the underside is golden brown, then flip and cook the same on the other side. Repeat until batter is used up.

Variations:

Sweet Potato: Use 2 Tbsp Brown Sugar instead of White. Add a Pinch of Cinnamon along with the Flour. Then add 100g Puréed Sweet Potato along with the Eggs. Cook for 2 1/2 minutes on each side on a medium heat until Pancakes are firm, but springy. Makes 8 Pancakes.

Flax and Rice Pancakes: Use 165g Rice Flour (White and Brown Blend), 50g Ground Flaxseed and 350ml Low Fat Milk. Prepare the same. Makes about 7 Pancakes.

Carob and Peanut Butter: Beat mix using an electric mixer and alongside Milk and Oil add in 25g Carob Powder and 75g Natural Peanut Butter. Everything else is the same.

Hokkaido Pumpkin Cinnamon Pancakes: Use 2 Tbsp Brown Sugar instead of White. Add 1 Tsp of Cinnamon along with the Flour. Then add 100g Hokkaido Pumpkin Purée along with the Eggs and Add 50g Sultanas just before resting. Cook for 2 1/2 minutes on each side on a medium heat until Pancakes are firm, but

springy. Makes 8 Pancakes.

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