Rice Flour Pancakes

Here is a simple recipe to make rice flour pancakes, ideal for those seeking a gluten-free option. If you prefer an Italian touch, we could transform them into something similar to crespelle, which are versatile and can be filled in both sweet and savory ways.

Ingredients

• 200 g rice flour
• 2 eggs
• 300 ml milk (you can use almond or soy milk for lactose-free versions)
• 1 tablespoon sugar (optional, for sweet versions)
• 1 pinch of salt
• 1/2 teaspoon baking powder
• A bit of butter or oil for greasing the pan

Preparation

1. In a large bowl, mix the rice flour with the salt, sugar (if you opt for sweet pancakes) and baking powder.
2. Crack the eggs and separate the yolks from the whites. Add the yolks to the flour mixture.
3. Gradually pour the milk into the mixture, whisking to avoid lumps, until you obtain a smooth batter.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the flour mixture, being careful not to deflate them to keep the batter light.
6. Heat a non-stick pan over medium heat and grease with a little butter or oil.
7. Pour a ladleful of batter into the hot pan and cook the pancake for about 2 minutes or until bubbles appear on the surface.
8. Flip the pancake with a spatula and cook for another 1-2 minutes or until golden.
9. Repeat the process with the remaining batter, greasing the pan with butter or oil between batches.
10. Serve the pancakes hot with your preferred topping such as maple syrup, jam, fresh fruit or, for an Italian note, a drizzle of Nutella or honey.

Curiosities

Rice flour pancakes are a great alternative for those following a gluten-free diet or for those who simply want to experiment with different ingredients. Rice flour makes the pancakes slightly more delicate but equally delicious.

Remember that you can play with the ingredients to adapt the recipe to your tastes or dietary needs. For example, adding a bit of vanilla or cinnamon to the batter will give it an even more pleasant aroma.