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Perfect Gluten Free Brown Rice Pancakes

When it comes to pancakes I consider myself a kind of connoisseur. From sweet to savory, fluffy to flat, covered in preserves or chocolate or maple syrup or cheese - it’s all good to me! As of late my children have become mildly obsessed with all things pancakes as well. It’s quite the time to be alive in my house!

While we are not a gluten-free family, we do have quite a few friends whose dietary needs include food that doesn’t contain gluten. So many times I hear people complain about having to accommodate someone with those sensitivities, but if you ask me it’s a great opportunity to both serve others well and get in the kitchen to experiment. Some of my favorite recipes have been from working around a friends’ dietary needs! 

I want to make a point that this recipe is going to be a little different than your standard pancake recipe, but I promise you that the extra little effort is worth it. These pancakes are slightly sweet, packed with great texture, and have an amazing flavor that would accommodate the standard maple syrup OR any number of jams, jellies or preserves you could think of. Want to make a savory version? Simply omit the sugar and vanilla, then maybe add a little garlic powder. As with all pancakes you have a chance to really make it your own - so go for it!

PERFECT GLUTEN FREE BROWN RICE PANCAKES

Serves 2-4

Ingredients:

  • 2 cups cooked Riceland Brown Rice, cooled
  • 1 cup milk
  • 1 whole egg
  • 1 tablespoon powdered sugar
  • 1 tablespoon baking powder
  • 1/3 cup tapioca OR corn starch
  • 2 tablespoons coconut flour

Directions:

  1. Heat a griddle over medium-low heat.
  2. Combine all of the ingredients except the coconut flour in a high-speed blender or food processor.
  3. Blend or process until smooth.
  4. Pour the mixture into a mixing bowl and then whisk in the coconut flour.
  5. When the griddle is hot, gently grease it with butter or coconut oil and then pour the batter about 1/4-cup at a time onto the griddle.
  6. Cook for 3-4 minutes per side; this may seem a little longer than normal, but the internal texture will be too chewy if you don’t.
  7. When the outside of the pancakes are golden and crisp, remove from the griddle and repeat.
  8. Serve hot with desired toppings. 

Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com.