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.
Rice pancakes with kefir
Ingredients
To prepare rice pancakes with kefir you will need: 1 glass of boiled rice; 2 tbsp. l. sugar; a pinch of salt; a pinch of vanillin (optional); 1 egg; 1 glass of kefir; 1 glass of flour; 1 tsp. baking powder; 0.5 cups raisins (optional); vegetable oil for frying.
Cooking process
Pour boiling water over the raisins in advance and leave for 15-20 minutes. Then drain in a colander.
Add sugar and salt to cooked rice. If desired, you can add a pinch of vanillin.
Mix the rice with sugar and salt and then add the egg.
Stir the mixture and pour in the kefir.
Add flour and baking powder.
Stir the resulting rice mixture and add raisins.
ARTICLES ON THE TOPIC:
- Lenten pancakes with apples - culinary recipe
- Corn Fritters: Recipes for Fluffy Corn Fritters
- Lush pancakes with cheese filling - culinary recipe
Mix the mass again, it will turn out not liquid, but of medium thickness.
Pour vegetable oil into a frying pan and heat it up. Place 1 tablespoon of rice mixture into a heated frying pan, forming pancakes.
Fry the pancakes on both sides until golden brown over medium heat.
Serve delicious, tender and satisfying pancakes made from boiled rice to the table. These are the beautiful rice pancakes mixed with kefir.
Bon appetit!
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.
Exotic rice flour pancakes
Discover a new world of flavor combinations. Make rice flour pancakes and make your morning good. If you are also lactose intolerant in addition to gluten, replace cow's milk with almond milk. There is no refined sugar in the recipe. Honey acts as a sweetener.
Prepare:
- 135 g rice flour;
- 1 egg;
- 1 tbsp. milk (cow's or almond);
- 1 tbsp. l. liquid honey;
- 1 tbsp. l. coconut oil, melted;
- 2 tsp. baking powder;
- A pinch of salt;
- ½ tsp. ground cinnamon;
- 1 tsp. vanilla extract.
Rice flour pancakes
Preparation:
- In a convenient bowl, whisk together rice flour, baking powder, vanilla, salt and cinnamon.
- Beat the egg separately.
- Prepare rice flour pancakes with the milk that suits you best. Pour milk into the egg and stir.
- Add honey to liquid ingredients. If the honey is thick, melt it in a water bath.
- Melt the butter, pour in and stir in the liquid ingredients.
- Make a small well in the bowl of flour.
- Pour in the liquid mixture and whisk until smooth.
- Heat a flat-bottomed skillet slightly warmer than medium. It is best to cook rice flour pancakes in a non-stick pan.
- Generously oil the surface of the pan.
- Pour a small ladle or about 1/3 cup of batter into the pan and cook on one side until bubbles begin to form on top.
- Using a flat spatula, flip the pancake and cook until the other side is browned. Transfer the pancake to a baking sheet. Prepare the remaining portions in the same way.
- Preheat the oven to 180 degrees.
- Warm the pancakes in the oven for 5 minutes and serve warm with jam or syrup.
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!
Fluffy rice flour pancakes
Pancakes made from rice flour and kefir are fluffy. It won’t be difficult to prepare these even in the morning, following the recommendations of this simple recipe. To speed up the process, prepare the flour in advance.
Required:
- 2 eggs;
- 2 tbsp. fatty kefir;
- 1.5-2 tbsp. l. Sahara;
- ½ tsp. soda;
- 250 g rice flour (a mixture of brown, white rice and cornstarch);
- A pinch of salt;
- 2 tbsp. l. sunflower oil in the dough + as much as needed for frying.
Rice flour pancakes
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).
Pancakes “Rice pleasure”
Don't judge very strictly, friends! Let’s just remember a recipe from childhood! If you don’t eat porridge at all, then we’ll hide the secret in pancakes! Everything we do is so fast and delicious! Children, and of course adults! Everyone will love them!
Ingredients for Rice Pleasure Pancakes:
- Rice (slightly less) - 1 cup.
- Milk (As much as you need (you need to cook very thick rice porridge) The porridge should be 300-450g) - 0.6 l
- Chicken egg (1-2 eggs) - 2 pcs
- Wheat flour / Flour (3-4 tbsp. Depends on the amount of porridge and eggs) the dough should not be liquid)) - 3 tbsp. l.
- Vanilla sugar (to taste) - 0.5 packet.
- Sugar (amount to taste) - 2 tbsp. l.
- Salt (to taste) - 0.2 tsp.
- Vegetable oil (as needed for frying) - 2 tbsp. l.
Cooking time: 30 minutes
