Gluten Free Brown Rice Flour Pancakes

Pancake final

Please ignore the horrible photos.  These were taken quickly several weeks ago just as I started this blog and I kept remembering at the last minute that a picture would be great to have.

When we first went gluten free, I felt a bit lost.  Everything cost so much more and I no longer had my go to recipes.  One thing I made often because it was cheap and the kids loved it was pancakes.  I turned to Pinterest to find my new go to recipe and was surprised to find every one of those recipes required multiple flours which made them super expensive or the pancakes tasted disgusting when we made them.

I was at Half Price Books one day and ran across a book called You Still Won’t Believe It’s Gluten-Free!.  On a whim I decided to try it because most recipes were labeled by the main flour in the recipe.  Brown rice flour is one of the more affordable gluten free flours so we tend to make more recipes using this than some of the more expensive substitutes.

I’ve just slightly tweaked this for our tastes but this is our go to recipe now.  I will say that I’ve tried this with two brands of brown rice flour and Bob’s Red Mill comes out perfect every single time but the other brand (I can’t remember what it was) turned out horrible.  It was like spreading wallpaper paste and wouldn’t cook in the middle.  Using my go to brand though, I’ve never had a problem though.

Batter 2

Add all ingredients at once and stir.

Pancake 2

Just about ready to flip as bubbles are appearing.

Gluten Free Brown Rice Pancakes

  •  2 eggs
  • 3/4 cup (95 grams) brown rice flour (Bob’s Red Mill)
  • 1 Tbsp baking powder
  • 1/4 cup butter, melted
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • 1/2 tsp xanthan gum
  • 3/4 cup milk
  • 1/2 tsp vanilla

Heat a pan or griddle to medium heat.  Place ingredients in a medium sized mixing bowl and mix well.  Pour batter to desired size and spread with a spoon if necessary.  Cook until bubbles appear on the surface and pancakes are lightly browned.  Flip and continue cooking until cakes are lightly browned on both sides.

* I usually double this recipe and I average 22 pancakes.  These freeze well too.

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