When my partner Nicole found out she had an allergy to both wheat and dairy I went about trying to find the perfect pancake recipe. We’re both avid pancake eaters. This one came out by accident. By using rice flour the pancakes have a slightly chewy, almost mochi-like texture.
Makes four small-medium pancakes, serves 2
1/4 cup white rice flour
1/4 cup sweet rice
1/4 brown rice flour
1/4 cup tapioca flour
2 teaspoons baking powder (I used a gluten free variety)
1 tablespoon sugar (or honey or agave nectar)
1/8 teaspoon salt
2 tablespoons vegetable oil (I recommend regular vegetable or grapeseed oil, not olive oil)
1 cup of milk, I used rice milk but any type except for hemp or hazlenut (I find they mess with the flavor too much)
Mix together dry ingredients in a large bowl. (include the sugar in the dry, otherwise add the agave/honey with the wet ingredients) Add in the wet ingredients in the order listed. When adding the milk, add it slowly until you get to the pancake consistency you like. Heat a skillet on medium heat and add 1/3 tablespoon of butter or buttery spread (I used Earth Balance soy free spread as Nicole can’t eat dairy and this stuff tastes fine to me). Once the butter has melted and begins to bubble, add 1/2 cup of batter. Cook until you see bubbles forming on the top and flip. These should cook fairly easily and be easy to flip.