Rice Flour Pancakes

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Made with Duck Eggs for extra spring.

I always say that without gum or added starch rice flour is very little use in anything that needs to rise. But in saying that when it’s use in flat preparations with egg as a binder it can be pretty great and cheaper than other flours too. The handiest part is that it has very little, if any really, flavour so it won’t over power whatever you’re serving these with. These are just a simple pancake, but they tend to be consistent. If you keep the batter a little thick and spread it around you can get a really nicely bouncy pancake. You have to play around with these to get them the way you like them, but they are really forgiving. You can ditch the sugar and vanilla if you’d rather use them in place of bread.


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.


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.


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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