Rating: 4.1 stars
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

A tasty gluten-free and dairy-free pancake.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
8 pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.

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  • Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Note:

You can substitute coconut oil for the vegetable oil.

Nutrition Facts

310 calories; protein 9.8g; carbohydrates 37.7g; fat 13.4g; cholesterol 93mg; sodium 737.9mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 4 stars
06/03/2009
This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the recipe! Thanks for the great pancakes!!! Read More
(45)

Most helpful critical review

Rating: 2 stars
09/16/2011
I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip they were almost black. I added blueberries to them and maybe that increased the water too much. If adding something tame like blueberries messes with a recipe that much though it should be mentioned. I gave them two stars because they did actually taste pretty good. Read More
(7)
21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/03/2009
This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up the recipe! Thanks for the great pancakes!!! Read More
(45)
Rating: 4 stars
04/26/2010
A good GF recipe. The pancakes were light and fluffy and a little crispy. Read More
(15)
Rating: 4 stars
01/21/2011
Good pancakes! We are not dairy free so we used a regular yogurt and milk. Thanks for a good recipe! Read More
(8)
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Rating: 2 stars
09/16/2011
I made these and was excited that there weren't too many ingredients. They burned very easily. By the time they were solid enough to flip they were almost black. I added blueberries to them and maybe that increased the water too much. If adding something tame like blueberries messes with a recipe that much though it should be mentioned. I gave them two stars because they did actually taste pretty good. Read More
(7)
Rating: 4 stars
05/08/2012
It was a great recipe and will become a breakfast staple. I had to change it due to my child's allergies and what I had on hand. I used 1/2 cup brown rice flour and 1/2 cup sorghum flour. I used 1 1/4 cup apple sauce instead of soy yogurt. I left out the cinnamon and the vegetable oil. Read More
(3)
Rating: 3 stars
05/04/2012
I love the ratings and have been looking for a good pancake recipe. I cannot have soy or dairy. What could I use instead of the soy yogurt? Read More
(3)
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Rating: 5 stars
10/07/2013
I used the new RobinHood Nutri Gluten free blend and regular yogurt and milk. Turned out excellent. Light and fluffy every body loved them. Read More
(2)
Rating: 5 stars
05/17/2014
very good GF and dairy free pancakes....made some changes i used apples sauce to replace yogurt (2 single serve cups) and used coconut milk....kids loved them!!! Read More
(2)
Rating: 5 stars
10/27/2013
Excellent recipe! Just made those so delicious and easy to make. I used brown rice flour instead of white vanilla coconut yoghurt instead of soya coconut oil instead of vegetable and added a couple of table spoons of ground flax seeds. Thanks for the great recipe! Read More
(2)