Name: Gluten Free Pancakes Recipe
Cuisine: American
Ingredients: 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

Non gluten pancakes made from Japanese Gluten-Free 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 Rice Flour, of course it is 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

2 cups Japanese Gluten-Free 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

Directions

Step 1

In a large bowl, beat the egg and then whisk in the sugar and salt until foaming.

Step 2

In another bowl, whisk together the Japanese Gluten-Free Rice Flour and baking powder.

Step 3

Add the milk to the flour mixture, and mix them by spatula.

Step 4

Heat non-stick frying pan over low heat.

Step 5

Put #3 mixture into #1, and whisk until a thick batter is just formed.

Step 6

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.