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Rice Flour Pancakes

These pancakes are light and very yummy!

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
2
Yield:
2 servings

Ingredients

Original recipe (1X) yields 2 servings

  • 3 eggs

  • ½ cup milk

  • 1 tablespoon vegetable oil

  • ½ teaspoon salt

  • 1 cup rice flour

Directions

  1. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.

  2. Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts (per serving)

487 Calories
17g Fat
67g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 487
% Daily Value *
Total Fat 17g 21%
Saturated Fat 5g 23%
Cholesterol 284mg 95%
Sodium 711mg 31%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 16g 32%
Vitamin C 0mg 0%
Calcium 119mg 9%
Iron 2mg 9%
Potassium 252mg 5%

* 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.

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