Gluten-free rice flour pancakes
4 servings
35 minutes
Gluten-free pancakes made from rice flour are a delicate and airy treat from Italian cuisine, where thin pancakes are part of the gastronomic culture. Their light texture and slightly sweet taste make them ideal for breakfast or dessert. Rice flour gives the batter softness, while potato starch makes it elastic. Due to the absence of gluten, these pancakes are suitable for those on a gluten-free diet. They are served with honey, jam, or fresh fruits and can also be complemented with nuts and yogurt. It's important to mix the batter thoroughly and pour it in a thin layer to achieve crispy edges. Italians value simplicity and sophistication, and this recipe is a vivid confirmation of that.
1
Heat the pan (I love cooking pancakes on a cast iron skillet).
2
Mix all the dry ingredients.
- Rice flour: 200 g
- Sugar: 40 g
- Potato starch: 20 g
- Salt: 0.3 teaspoon
3
Gradually add lightly beaten eggs and milk (coconut milk can be used if lactose intolerant) to avoid lumps.
- Chicken egg: 2 pieces
- Milk: 400 ml
4
Add vegetable oil (you will need a bit more for greasing the pan). Whisk well.
- Vegetable oil: 40 ml
5
Grease the pan. Pour the batter with a ladle, spreading it in a thin layer while turning the pan. Before frying each pancake, stir the batter and pour a little; this will make them thin and crispy at the edges.
- Vegetable oil: 40 ml
