Rice Flour Pancakes (Gluten & Dairy-Free)

This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve them with syrup and berries or your favorite toppings.

👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

blender
skillet
griddle
spatula

📝 Preparation Steps

Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender.

Blend on high for ⏱️ 20-30 seconds, or until the mixture is completely combined and creamy.

Heat a large nonstick skillet or griddle over medium heat. After the skillet has heated for a few minutes, pour the batter into 4 pancake shapes on the hot surface.

Let the pancakes cook for about ⏱️ 3 minutes, and then use a spatula to flip each pancake over.

Cook the pancakes for another ⏱️ 3 minutes, or until both sides are a golden brown.

Repeat the process until you have used up all of the batter.

Serve hot, with your choice of pancake toppings.

Nutrition Facts

calories

207 calories

fat Content

1.5 g

serving Size

1/4 of recipe

fiber Content

2.5 g

sugar Content

7.3 g

sodium Content

47.1 mg

protein Content

3.4 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

45.5 g

saturated Fat Content

0.2 g

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