24 Nov 2022 Vegetarian

Rice flour pancakes

For these gluten-free pancakes I use whole grain rice flour. It has a neutral taste and works just perfect in this recipe.

I use maple syrup as a sweetener. It gets caramelized during baking, giving the pancakes a beautiful yellow-gold colour. Do you find that the pancakes are not sweet enough for your taste? This is easily remedied by using more maple syrup while serving the pancakes.

I use two tablespoons of batter per pancake. My pan fits exactly four pancakes at a time.

Serves: 15 pancakes
Nutrition: 75 kcal 2.5 g fat 11.6 g carbs 1.7 g protein 0.5 g fibre
  • Ingredients
  • 2 eggs
  • 150 ml coconut milk
  • 50 ml maple syrup
  • 165 g whole grain rice flour
  • 1 tsp cream of tartar
  • ¾ tsp baking soda
  • Vegetable oil for baking



Process all the ingredients in a blender. The batter is liquid and medium-thick.


Heat oil in a pancake pan over medium heat. When the oil is hot, add 2 tablespoons of batter to the pan at a time to make pancakes. I sometimes use a kitchen ring (⌀ 8.5 cm) if I want all the pancakes to have exactly the same dimensions.


Cook until the edges are set. Flip the pancakes and cook for a further +/- 2 minutes until golden and cooked through. Keep warm while you bake the remaining pancakes.


Serve with berries and a little extra maple syrup or coconut yogurt or another topping of your choice.