Savor the gluten-free delight of our brown rice pancakes. Light, fluffy, and nutty, they're a wholesome twist on a classic breakfast favorite. Top them with your choices and enjoy a nutritious morning treat.
2 Cups Milk
1/4 Cup Vegetable Oil
1/2 tsp Salt
1/4 Cup Sugar
1 Tbsp Baking Powder
2 Cups Brown Rice Flour *Milled Fine
Mix all dry ingredients in a small bowl and set aside
In stand mixer fitted with the wire whips, whisk the eggs, milk, and oil.
Add the dry ingredients. Let the mixture rest for about 5 minutes, so the batter can thicken as the flour absorbs the liquid.
Pour batter onto a pre-heated griddle to 325ºF or skillet and cook for about one minute, or until bubbles form on the surface. Flip and continue cooking 30-60 seconds, or until done. Makes about 8 pancakes.