Rice Flour Pancakes

Here’s a simple recipe for making rice flour pancakes, ideal for those looking for a gluten-free option. If you prefer an Italian touch, we could turn them into something similar to crepes, which are versatile and can be filled both sweet and savory.

Ingredients

• 200 g of rice flour
• 2 eggs
• 300 ml of milk (you can use almond or soy milk for lactose-free versions)
• 1 tablespoon of sugar (optional, for sweet versions)
• A pinch of salt
• 1/2 teaspoon of baking powder
• Some butter or oil for greasing the pan

Preparation

1. In a large bowl, mix the rice flour with salt, sugar (if you opt for sweet pancakes) and baking powder.
2. Crack the eggs and separate the yolks from the whites. Add the yolks to the flour mixture.
3. Gradually pour the milk into the mixture, whisking to avoid lumps, until you get a smooth batter.
4. In another bowl, whip the egg whites until stiff.
5. Gently fold the beaten egg whites into the flour mixture, trying not to deflate them to keep the batter fluffy.
6. Heat a non-stick pan over medium heat and grease with a bit of butter or oil.
7. Pour a ladle of batter into the hot pan and cook the pancake for about 2 minutes or until bubbles appear on the surface.
8. Flip the pancake with a spatula and cook for another 1-2 minutes until golden brown.
9. Repeat the process with the rest of the batter, greasing the pan with butter or oil between each pancake.
10. Serve the pancakes warm with your favorite topping such as maple syrup, jam, fresh fruit or, for an Italian note, with a spread of Nutella or honey.

Curiosity

Rice flour pancakes are a valid alternative for those on a gluten-free diet or for those who simply want to experiment with different ingredients from the usual. Rice flour makes the pancakes slightly more fragile but equally delicious.

I remind you that you can play with the ingredients to adapt the recipe to your tastes or dietary needs. For example, adding a bit of vanilla or cinnamon to the batter will give a more pleasant aroma.