Rice Flour Pancakes

I don't get it. I don't understand the rave reviews of this recipe. I followed the recipe to a T, and ended up with a crepe-like, totally watery batter, even after letting it sit for 20 mins. to allow ample time for the liquid to absorb. The finished pancakes ended up as thin as crepes as well, with a completely un-pancake-like texture. To top it all off, they stuck to my oiled non-stick griddle. I don't think brand should have much to do with the lack of success, but I should mention that I used Bob's Red Mill rice flour, which works well in other recipes.<br/><br/>I don't give up easily, so I decided to do a little experimenting, and embellished another batch. I added 1/2 tsp. vanilla and about 3 tblsp. of Honest Earth creamy mashed potatoes (gluten free, of course - nothing but potatoes, butter, salt), which thickened the batter nicely. What I ended up with was something rather unique and delightful. The texture strongly resembled that of traditional pancakes, albeit slightly heavier. They're a little on the crumbly side, which can be addressed by adding something like guar gum next time. They also had a lovely, slightly crispy outside. The batter can stand up well to additions like fruit chunks or chocolate chips, which sometimes sink to the bottom and burn.<br/><br/>Bottom line: My vanilla and potato embellished recipe was a crowd pleaser, especially with the kids. We all ate fewer pancakes because they're more filling, which meant that we also consumed far less syrup - always a good thing.

20180430 Lovely. These pancakes have a slightly mochi character to them. I used Lactose free 2% and 1 tsp vanilla. The batter, when mixed weighs 488g, which translates to 41 g per cake. I used a 1/4 cup measure, slightly underfilled, to achieve 12 pancakes, Each cake, if making 12, has 77 calories. I cooked them on a gas griddle, set and preheated at 4.5 (of 6) with cooking spray used only once. Dryness may be due to overcooking. If soaking the batter after mixing, the rice flour will absorb the moisture much faster and more thoroughly than wheat, hence cooking time will be faster. When you see a few bubbles, it's time to flip. My Japanese descent husband gives this recipe a "Please make them again" rating. The leftover cakes will make excellent wraps for lunch also. I will store them with layers of paper between each cake, in a ziplock, in the frig. I don't think they will last long enough to freeze. The picture is leftovers, cooling with paper in between each cake, to prevent sticking. Thank you for the recipe-Delicious.

I tweaked this recipe , and it is now one of my favorites. Pancakes are fluffy , right consistency , and very tasteful! I used 3/4 cups of rice flour ,1/4 cup of coconut flour. Instead of sugar, I used 6 drops of vanilla stevia. I used Hemp milk , instead of the other milk. I added 1/2 cup blueberries! EXCELLENT!

One of my daycare kids is on a wheat free diet at the moment so I needed something to feed him. I was honestly very nervous about using rice flour and if the kids would even eat it, but this recipe is awesome! They tast so much like my regular pancake recipe that I was thourouhly impressed. However I did make some slight changes as I used regular cow's milkand only had 2/3 cup of rice flour so I used that and halved the rest of the ingredients and they turned out fluffier than the original recipe. Also added some vanilla for some more flavour.

My husband has a very long list of allergies. He cant eat much. He woke up this morning and insisted he could not eat any more rice crispies for breakfast. I tried to figure something out with rice flour...came upon your recipe. It is boxing day, I have vegan eggnog in the fridge. I used that instead of milk, and a chia egg in place of the egg. These pancakes are amazing. Thank you so much.