Rice Flour Pancake 米粉のパンケーキ

These gluten-free pancakes are made with 100% rice flour, using no wheat flour. The rice flour makes them moist and chewy. They are great for breakfast or a snack for people with gluten allergies.

小麦粉を一切使用しない、米粉100%で作ったグルテンフリーのパンケーキ。米粉を使うことで、しっとりともちもちの食感に仕上がります。グルテンアレルギーの方の朝食やおやつにおすすめです。

How to cook

Mix in brown sugar and maple syrup, then add a little butter to create a rich flavor. Rice flour does not need to be sifted like wheat flour, so you can use it as is, making it a great quick option on busy mornings.

Ingredients 2 servings

200g
(7oz)
Rice flour
1 tsp
Baking powder
2
Eggs
200㎖
(6.7fl oz)
Milk
40g
(1.4oz)
Brown sugar
1 tbsp
Cooking oil
1 tbsp
Maple syrup

For topping:

10g
(0.35oz)
Butter
To taste
Maple syrup

For cooking:

As needed
Cooking oil and butter

Cooking Steps

20 minutes

Make the batter

Add the eggs to a bowl, and then mix in the sugar. Add the milk, salad oil, and maple syrup and mix. Add the rice flour and baking powder, and then mix until smooth.

Grill

Add cooking oil to the heated frying pan, then add the batter and grill on low heat. When it turns brown, flip it, and grill the other side. Once it is done, place butter on top and let it melt.

Plating

Put the pancake on a plate and top with butter or maple syrup as desired.