Not long ago I shared a selection of my favorite pp breakfasts. There I immediately wrote that there are, of course, not 10 of them, but much more. One of the options (or rather, 3 options at once) not included in this top is rice flour pancakes. Not because they are tasteless, they just didn’t fit in the top. Pancakes prepared according to any of the recipes below are really bomb! Everyone who tried it did not believe that they were without regular flour and sugar. And my friends asked for the recipe, because it’s cool to have delicious pancakes for breakfast and not be afraid that fat will build up on your sides.
By the way, if you are interested, a whole separate article has been prepared about rice flour - here it is.
Delicate mini pancakes with milk
My son calls them “those little pancakes.” And he can eat more than one serving, so I always make extra, otherwise I might be left without breakfast.
Nutritional value per 100 g:
- Calories: 161,3
- Proteins: 9,7
- Fats 6,4
- Carbohydrates: 21,7
The calorie content of the entire serving is 395 kcal (this is already with cottage cheese and chocolate)
Ingredients for 1 serving:
- rice flour - 50 g
- corn starch - 0.5 tsp.
- milk - 60 ml
- 1 small egg
- a pinch of salt
- baking powder - ⅓ tsp.
- sweetener fitparad - 2-3 scoops
- coconut (or any vegetable) oil - 1 tsp.
- 10 g dark chocolate - for serving
- cottage cheese - 50 g for serving
Why do I advise adding cottage cheese to already prepared pancakes? This is an excellent source of protein. And proteins in the morning are very necessary if you want to preserve muscles. And it's just delicious.
Cooking method step by step
In a deep plate, mix flour, starch, milk, yolk, salt.
Beat the egg white and sakhzam into a fluffy foam with a mixer or blender.
The fluffy protein foam now needs to be mixed with the remaining ingredients. We do this carefully, adding in portions and stirring with a spoon from bottom to top.
At the very end, add baking powder. Now the dough is ready. It is runny, and the consistency is closer to pancake batter than to classic pancake batter.
Fry in a pan lightly greased with coconut oil. Fire - medium, do not cover with a lid. Pour literally 1 tbsp into the frying pan. dough - this makes it easier to turn over.
The pancakes turn out soft, tender, and very appetizing. Especially if you pour melted chocolate over them and serve with a spoonful of cottage cheese. Cottage cheese can be mixed with sakhzam. It’s easy to melt chocolate by putting the cube in a tight zip-lock bag and putting it in hot water for a minute. Then make a small hole and you're done.
PP pancakes made from rice flour and kefir
Kefir is a classic ingredient in any pancakes, including those made with rice flour. These pancakes will turn out more fluffy than in the recipe above, “plump”, but they are still good for breakfast or a pre-lunch snack, kbju is ideal for this!
KBJU per 100 g: 158/7.8/4.7/29.3 Calorie content of the entire serving without additives - 269 kcal
What you need for 1 serving:
- 1 egg
- 50 ml kefir
- 60 g rice flour
- sahzam - to taste
- vanillin - on the tip of a knife
- baking powder - ⅓ tsp.
- vegetable oil for greasing the pan
How to cook:
- Mix everything except kefir and baking powder. Heat kefir until hot - this is the secret to the extra fluffiness of the pancakes.
- Carefully, stirring constantly, pour the hot kefir into the egg-flour mixture. And let the dough stand for 10 minutes.
- Then add baking powder, mix and fry the pancakes.
- Fry over medium heat without a lid on both sides until golden brown.
Rice flour pancakes with apple
Ingredients for Rice Flour Pancakes with Apple:
- Apple - 2 pcs;
- Rice flour - 1 cup;
- Water - 200 ml;
- Cane sugar - 5 tsp;
- Salt - 1 pinch;
- Soda;
- Rapeseed oil (for frying).
Recipe for Rice Flour Pancakes with Apple:
2 green apples (can be replaced with banana, zucchini or any other vegetable or fruit)
ARTICLES ON THE TOPIC:
- Corn Fritters: Recipes for Fluffy Corn Fritters
- Rice porridge pancakes recipe with step by step photos and video
- Lush pancakes with cheese filling - culinary recipe
Peel and grate on a fine grater (I grate not with a prickly grater, but with a grater with small holes, it’s faster, I don’t feel any pieces in the finished pancakes).
Add a glass of rice flour (I have a glass of 250 ml). I used regular rice flour not labeled as gluten-free, but I think special rice flour would be even better. You can use wheat flour, if the absence of gluten is not important, or a mixture for gluten-free baking. Adjust the amount of other flour to taste. I don’t recommend using regular corn or buckwheat flour - it’s useless, the baked goods don’t stick together with them, but you can add a little. I don’t know if there is any other flour that can replace the usual wheat flour.
Add 4-5 tablespoons of sugar (I added 5 tablespoons of cane sugar, I thought it was a little sweet). Add sugar to taste - you can omit it at all or replace it with another sweetener.
Add a pinch of salt. You can add a little soda, since the apple is sour, it may raise the dough a little. If you can't have sodium, don't add salt and soda. I don't think this will change anything radically. You can add a little cornstarch or a spoonful of vegetable oil if you believe in the effect of these products :).
Add about 200 ml of water (in my case 200 ml was a little too much, add gradually).
It should have the consistency of regular pancake batter.
You can fry in a frying pan in any vegetable oil, or in dietary oil, for example, rapeseed. Place a tablespoon of batter into the pan, 1 spoon per pancake. Pancakes made from rice flour turn out to be more fragile and seem to dry out a little on top, compared to wheat ones. Therefore, it is better to make them small and carefully turn them over. Perhaps adding starch could help. Makes 1.5-2 servings, depending on the appetite of the eater. I got 20 pancakes.
PP recipe for vegetarians
Rice pancakes can also be vegetarian - that is, without eggs. Who is a vegetarian here? Catch the recipe! Delicious, dietary and completely vegan. These pancakes also contain a lot of protein due to the cottage cheese in the composition.
KBJU per 100 g: 152.5/7.9/1.8/33.2 Calorie content of the entire serving (without additives)—305 kcal
Products for 1 serving:
- 1 small banana
- 2 tbsp. (heaped) rice flour
- 60 g cottage cheese
- a pinch of salt
- sahzam - optional (sweet banana)
- baking powder - ⅓ tsp.
- vegetable oil - 1 tsp.
- berries - for serving
Cooking process:
- We will prepare the dough for these curd pancakes in a blender; the consistency should be a little thicker than usual. Add all ingredients except butter, baking powder and berries, beat for 4-5 minutes at medium speed.
- Let it sit for 10-15 minutes. Now add baking powder and beat everything well again.
- Cook in a non-stick frying pan. But not dry - add a little coconut oil for an appetizing crust and subtle aroma.
- I ended up with 8 pancakes and barely finished them all. With raspberries and coffee - it’s magical!
Rice flour pancakes with kefir - gluten free. A healthy and safe option for simple homemade food!
Ingredients:
- rice flour – 160 g;
- kefir – 200 ml;
- chicken egg – 1 pc.;
- soda – 12 tsp;
- salt – 1⁄2 tsp;
- vegetable oil – 1 tbsp. l.
PP pancakes made from rice flour with kefir
Pour room temperature kefir into a bowl, add salt and soda to it. Its fat content affects the calorie content of the finished product, so choose according to your taste. It’s good if the kefir is sour, then the pancakes will come out very fluffy.
Stir, observing how the soda quenching reaction occurs in an acidic environment. It is precisely because of the acid contained in kefir that there is no need to quench soda with vinegar.
Those looking for gluten-free options should not replace it with baking powder. After all, purchased baking powder will contain wheat flour. It is this that contains the dangerous sticky protein.
Wash the chicken egg, dry it and first break it into a cup. We make sure that the egg is of high quality and place it in a bowl with kefir.
Add rice flour. If you want sweet pancakes, you can add granulated sugar to the dough in the amount that seems acceptable. You can also add flavoring: cinnamon, vanilla. We include additives in the composition solely upon request.
Mix the dough well. Let's look at the consistency. It should resemble regular pancake batter.
Heat the pan well, pour a spoonful of oil, heat it up. Spread the pancakes using a tablespoon. Fry until golden bottom. Depending on the characteristics of the pans and the heating power, it will take a different amount of time: half a minute to a minute.
Flip the pancakes using a spatula. We fry the same amount more.
Serve the finished rice flour pancakes warm. Your favorite additives will suit them: condensed milk, chocolate sauce, jam.
Delicious aromatic pancakes will delight you with their fluffiness, interesting taste, appetizing appearance and gluten-free.
Lifehacks for the last time
In general, rice flour can be replaced with any other flour in any pancake recipe. This way you turn regular baked goods into at least gluten-free ones. Minus sugar and plenty of butter - and now you have a dietary recipe.
Despite the dietary content, there will still be a lot of calories in such pancakes. That is, they cannot be thrown uncontrollably - the calculation of the KBZHU norm should always be there.
Also, do not confuse weight gain and weight loss. If you are losing weight, then eat rice flour pancakes for breakfast, lunch, or at least for lunch. After lunch there is no need - too many carbohydrates.
Irina Polyanitsa My name is Irina, I am the owner and admin of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).
