Light and fluffy! Rice Flour Pancakes
Light and fluffy!Rice Flour Pancakes
3.5
(27 reviews)Time
Here’s a pancake recipe made with rice flour. Mix it with milk and eggs, cook until golden, then top generously with your favorite fruit. They’re sure to be a hit!
Calories
426kcal
Carbs
75.8g
Fat
9.3g
Protein
8.9g
Net Carbs
74.6g
Sodium
393mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- rice flour100 g
- pasteurized egg1
- milk100 ml
- sugar1 tablespoon
- salta pinch
- baking powder1 teaspoon
- vegetable oil2 teaspoons
Toppings
- strawberry4
- ripe banana1
- maple syrup2 tablespoons
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Remove the stems from the strawberries and slice them into 5 mm rounds. Slice the banana into 5 mm rounds.
2
Crack the egg into a bowl, add the sugar and salt, and mix well.
3
Gradually add the milk, mixing well after each addition. Sift in the rice flour and baking powder, then mix thoroughly to make the batter.
4
Add the vegetable oil to a frying pan and heat over low heat. Spread the oil thinly with a paper towel. Pour in one-quarter of the batter and cook until bubbles appear on the surface. Flip, cover, and cook for 1 to 2 minutes until lightly browned, then remove. Repeat to make 4 pancakes total.
5
Arrange the pancakes on a plate, top with the strawberries and banana, and drizzle with maple syrup.
