Non gluten pancakes made from Japanese Non-Gluten Rice Flour have a fluffy texure even if they are chewy, and you can enjoy a different taste from ones made from wheat flour. Because the ingredients are Japanese Non-Gluten Rice Flour, of course it is Non-Gluten (gluten-free), also brown sugar can be changed to coconut sugar, and milk can be changed to coconut milk for better healthy and rich flavor. In the recipe, we introduced a sweet pancake with lots of berries and whipped cream, and crushed almonds as accents. A savory pancake with bacon and cream cheese along with plenty maple syrup, and chopped green onions are accented. Please try the one you like according to your needs.
Ingredients For Non Gluten Pancakes
- 2 cups Japanese Non-Gluten Rice Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons brown sugar or coconut sugar
- 1 cup milk (or 11/4 cup coconut milk)
- 2 eggs
Topping 1 cream cheese, bacon chips, chopped green onion, maple syrup, mini tomatoes, Italian parsley
Topping 2 heavy cream, raspberry, blue berry, crushed almond, maple syrup, powder sugar, mint
In a large bowl, beat the egg and then whisk in the sugar and salt until foaming.
In another bowl, whisk together the Japanese Non-Gluten Rice Flour and baking powder.
Add the milk to the flour mixture, and mix them by spatula.
Heat non-stick frying pan over low heat.
Put #3 mixture into #1, and whisk until a thick batter is just formed.
Keeping, the pan at low heat, ladle about ¼ cup of the batter onto the pan, to make a pancake. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Transfer to a baking rack. Repeat with the remaining batter.
Serve the pancake garnished with maple syrup and toppings.