*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were pretty good just following the directions. I made a second batch trying to "fluff" them up with some baking powder, but also added some salt. This batch was way too salty and they were a bit hard. I will follow the original recipe, but add a pinch of salt. Loved this since I only had to have the rice flour instead of the other gluten free ingredients. My kids really liked them.
Rating: 5 stars
I am switching to a GF diet and these were great! I added a tbsp of brown sugar and 1tsp baking soda. YUMM!
These were great! I left out the milk (lactose intolerant) and used 3/4 cup of coconut water (get at health food store)...also added 1 tsp baking soda and 1 tbsp brown sugar. I used 3/4 cups of white rice flour and 1/4 cup of brown rice flour. Easy to make and was completely satisfied!
I made these excalty as the recipe stated except for the addition of Flax seed meal that I add to all my baked products...and they were delicious! Even my picky picky girls liked them and didn't know that they were wheat free. I mixed them up and let them sit in the fridge over night. I'll be making these often!
Rating: 4 stars
well I have to admitt that i did not wait the hour I have 3 kids. I also added a spoon of Brown sugar and vanilla and my kids put fists full of rasins. the texture is consistate to rice flour but tastes good. Nothing is ever going to be like flour sorry guys who don't know this. We are not gluten free people but we stay away from wheat products as they are really not so healthy for the body. Anyhow we will try this again as it was not a bust. Maybe next time I will wait the hour as specified.
Very good thanks although I found them a little hard. I tried this recipe to avoid sugar and salt. In the first try I added less salt than suggested and they needed more salt and were too thick for my taste so then I added a tablespoon of butter and a tablespoon of milk. Will probably try a variation with a little baking powder to make more lighter and or reduce the eggs to two. It is essential to leave them at least an hour for the mix to change as per directions. Maybe I will also try to leave them overnight next time instead of just an hour it may work better and not need the baking powder.
I found this recipe to be dry and bland. I added brown sugar and vanilla to help add some flavour. I also added baking soda. The recipe also only yields about 8 small pancakes so if cooking for a family double it at least.
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