Wheat & Egg-free Rice Flour and Soy Milk Pancakes

Wheat & Egg-free Rice Flour and Soy Milk Pancakes

These are pancakes with a light flavor, perfect for breakfast or a snack. They'll make you fall in love with rice flour.

No eggs, wheat, or milk.

Ingredients: 2 servings

Rice flour
100 g
Light brown sugar (your favorite sugar will do)
50 g
Baking powder
2/3 -1 teaspoon
Soy milk (or regular milk)
100 ml
Vanilla Extract
a dash (only if its on hand)


1. Combine the rice flour, brown sugar, and baking powder in a bowl and mix with a whisk.
2. Mix soy milk (and the vanilla extract, if you have it). Don't let the batter get too runny. It's perfect if it doesn't pour off the spoon when you lift it.
3. Then cook like normal pancakes. If you have a non-stick pan, you don't need oil. Cook on both sides until they are done in the middle. And that's all there is to it.
4. Spread margarine or butter with jam, red bean, honey, or cream, whatever your favorite toppings may be, and serve.

Story Behind this Recipe

My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.