Gluten-Free Brown Rice Flour Pancakes: A Wholesome Morning Delight
Recipes

Gluten-Free Brown Rice Flour Pancakes: A Wholesome Morning Delight

At Chico Rice, we believe in creating delectable, inclusive recipes that cater to various dietary needs, and our Gluten-Free Brown Rice Pancakes are no exception. These pancakes offer a warm, comforting start to your day without the gluten, making them perfect for those with gluten sensitivities or anyone who simply wants to relish the nutty, wholesome flavor of our Brown Rice Flour. We grind every batch of rice flour to order, ensuring you receive the freshest and finest quality for your breakfast creations.

 

These Gluten-Free Brown Rice Pancakes are a breeze to make, taking just 25 minutes from prep to plate. They come together beautifully with the simple combination of Chico Rice's Brown Rice Flour, some sugar for sweetness, a dash of baking powder for fluffiness, and a pinch of salt. Mixed with milk (or dairy-free milk of choice), a fresh egg, butter (or dairy-free butter), and a hint of vanilla extract, the result is a batch of tender, golden-brown pancakes that you'll adore. Whether topped with your favorite fruits, a drizzle of pure maple syrup, or a dollop of whipped cream, these gluten-free pancakes are sure to become a morning staple in your kitchen, made even more special with the authentic, freshly ground goodness of Chico Rice's Brown Rice Flour. Enjoy a breakfast that's both indulgent and accommodating to your dietary preferences.

 

Gluten-Free Brown Rice Pancakes

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

 

Ingredients:

- 1 cup Chico Rice's Brown Rice Flour

- 2 tablespoons sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1 cup milk (or dairy-free milk for a dairy-free option)

- 1 large egg

- 2 tablespoons melted butter (or dairy-free butter for a dairy-free option)

- 1 teaspoon vanilla extract

 

Directions:

1. In a large mixing bowl, whisk together the Chico Rice's Brown Rice Flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, you can add a bit more milk to reach your desired consistency.

4. Heat a non-stick skillet or griddle over medium-high heat. Lightly grease with butter or cooking spray.

5. Pour 1/4 cup portions of the pancake batter onto the skillet. Cook until you see bubbles forming on the surface, which usually takes about 2-3 minutes.

6. Flip the pancakes and cook for an additional 2-3 minutes or until they are golden brown and cooked through.

7. Transfer the pancakes to a plate and keep them warm.

8. Repeat with the remaining batter.

 

Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in the microwave or on a skillet.

 

These Gluten-Free Brown Rice Pancakes are light, fluffy, and perfect for a delightful breakfast. They're an excellent way to enjoy the nutty flavor and freshness of Chico Rice's Brown Rice Flour in a classic morning favorite. Top them with your favorite pancake toppings like maple syrup, fresh fruits, or a dollop of whipped cream for a delicious gluten-free treat.

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