How To Make Gluten-Free Pancake Mix Using Rice Flour

April 23, 2023 Post a Comment

Table of Contents [Show]

Fluffy GlutenFree Pancakes Mix now or save for later! Gluten free pancake mix, Gluten free from www.pinterest.com

Description

Gluten-free pancakes can be just as delicious and fluffy as traditional pancakes. This recipe uses rice flour as a substitute for wheat flour to make a gluten-free pancake mix that can be stored for future use. Rice flour is a great alternative for those who are gluten intolerant or have celiac disease.

Prep Time

Preparation time for this recipe is about 10 minutes.

Cook Time

Cook time for each pancake is approximately 2-3 minutes per side.

Ingredients

Here are the ingredients you will need to make this gluten-free pancake mix:

2 cups of rice flour
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
2 cups of milk
3 tablespoons of vegetable oil

Equipment

To make this gluten-free pancake mix, you will need the following equipment:

Bowl
Whisk
Measuring cups and spoons
Frying pan

Method

Here are the steps to make your own gluten-free pancake mix using rice flour:

In a large bowl, whisk together the rice flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Let the batter rest for about 5 minutes. This will allow the baking powder and baking soda to activate and create air pockets in the batter, resulting in fluffier pancakes.
Heat a frying pan over medium heat. Grease the pan with a little bit of vegetable oil or cooking spray.
Using a 1/4 cup measuring cup, scoop the batter onto the frying pan. Cook for 2-3 minutes on each side, or until golden brown.
Repeat until all the batter has been used up.
Stack the pancakes on a plate and serve with your favorite toppings, such as butter, maple syrup, or fresh fruit.

Notes

If you want to make a larger batch of pancake mix, simply double or triple the recipe and store the mix in an airtight container for future use.
If you prefer thicker pancakes, add a little bit more rice flour to the batter. If you prefer thinner pancakes, add a little bit more milk to the batter.
If you want to make vegan pancakes, you can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and the milk with a non-dairy milk, such as almond milk or soy milk.
If you have leftover pancakes, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

Here is the approximate nutrition information for one serving (3 pancakes) of this gluten-free pancake mix:

Calories: 330
Protein: 9g
Fat: 12g
Carbohydrates: 47g
Fiber: 1g
Sugar: 10g
Sodium: 550mg

Recipe Tips

Make sure your frying pan is hot before adding the batter. If the pan is not hot enough, the pancakes will not cook evenly.
Do not overmix the batter. Overmixing can result in tough pancakes.
Let the batter rest before cooking. This will allow the baking powder and baking soda to activate and create air pockets in the batter, resulting in fluffier pancakes.
Experiment with different toppings, such as whipped cream, chocolate chips, or peanut butter.

With this gluten-free pancake mix recipe using rice flour, you can enjoy delicious and fluffy pancakes without sacrificing flavor or texture. Give it a try and let us know how it turns out!