RCI-BR.008.0228.001
Wheat-free Potato Rice Pancakes
This recipe does not work well for waffles. The addition of eggs gives them more the consistency of wheat flour pancakes. Recipe makes one batch.
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cup
- ½ cup
- 1 tablespoon
- 1 teaspoon
- 3 tablespoons
- water or soy milk2 cups
- 2 unit
Method
1
Combine brown rice flour, potato flakes, non-alum baking powder, and sea salt in a large mixing bowl.
2
Create a well in the center of the dry ingredients and add water or soy milk, then whisk together until a smooth batter forms, with no lumps.
3
If using eggs, beat them lightly in a small bowl and stir into the batter until fully incorporated.
4
Heat 1 tablespoon of unrefined vegetable oil in a large skillet or griddle over medium heat until shimmering.
5
Pour ¼ cup of batter onto the hot skillet for each pancake, spacing them about 2 inches apart.
2 minutes
6
Cook until the bottoms are golden brown and small bubbles form on the surface, approximately 2-3 minutes.
3 minutes
7
Flip the pancakes carefully and cook the other side until golden brown, about 2 minutes.
2 minutes
8
Transfer cooked pancakes to a warm plate and repeat with remaining oil and batter until all batter is used.
9
Serve the pancakes warm with desired toppings.