Rice Flour Pancakes – a delicious recipe with flour, Sugar, Baking powder, powder, milk, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Measure all ingredients.
2
Whisk together all ingredients in a bowl.
3
Add soy milk in small batches and mix until thick and creamy, just like usual pancake batter.
4
Add vanilla essence and mix thoroughly.
5
Spread oil in a frying pan and heat.
6
Move your pan onto a damp cloth for a moment and let it cool down slightly.
7
Wipe away excess oil with a paper towel.
8
Heat the frying pan again over low heat and pour the batter into a circle.
9
Cover the pan with a lid.
10
When the surface of the batter is bubbly and starts to dry, flip the pancake over to brown the other side.
11
It's the best when freshly cooked, but if you want to save it for later, wrap it up in plastic wrap, and microwave briefly right before serving.
170
kcal
Calories
1
g
Fat
24
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 60 grams Rice flour, 35 grams Sugar, 1/2 tsp Baking powder, 1/2 tsp Kabocha powder, and more.
Yes, Rice Flour Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
