This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve these fluffy pancakes with syrup and berries, or your choice of toppings.

plate of rice flour pancakes with blueberries and a gold fork

Recipe Highlights

  • This is one of the easiest pancake recipes you’ll ever make. Just throw three ingredients into a blender and then cook the pancakes on a griddle or skillet.
  • This allergy-friendly recipe uses white rice flour as the base. White rice is in general safe for people with food allergies.
  • You can feel free to get creative with your pancake toppings. Go for maple syrup, berries, chocolate chips, fruit compote, or whatever pancakes toppings you like.

Recipe Steps

You won’t believe how simple this Rice Flour Pancake recipe is. You only need three ingredients for naturally-sweet, fluffy, and satisfying pancakes.

Two ripe bananas, almond milk, and rice flour to make pancakes

Step One

Combine the rice flour, plant-based milk, and ripe banana in a high-speed blender like a Blendtec or a Vitamix.

Blend for 20-30 seconds (you may need to blend up to 45 seconds or a minute if you are using a regular, non-high speed blender).

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Pancake batter in the pitcher of a blender

Step Two

Preheat your griddle or a large nonstick skillet over medium heat. Then, pour the batter onto the hot surface to form pancake shapes.

Step Three

Cook the rice flour pancakes for 3 minutes on each side, or until bubbles form on the surface and the bottom side is golden brown. Flip each pancake and cook for an additional 3 minutes. Repeat until you have used up all of the batter.

Step Four

Serve the pancakes with maple syrup, fresh berries, or your favorite toppings.

pancakes on a plate up close with blueberries on top

Expert Tips

  • If you prefer to use a cast iron skillet as opposed to a nonstick pan to cook the pancakes, then you may need to use some oil to keep the pancakes from sticking while they cook.
  • If you want to add more flavor to the pancakes, feel free to add a dash of vanilla extract to the batter.
  • You can use regular dairy milk instead of plant milk in this recipe, if you prefer. If you are on a dairy-free diet, though, consider using one of my favorite homemade plant milks!
  • If you like this recipe you might also like my Oat Milk Pancakes or my Coconut Milk Pancakes.

FAQs

Can I double or triple this recipe?

Yes, you can! You can always put your oven on the lowest setting and “hold” the cooked pancakes in the oven until you finish cooking the entire batch. Be sure to use an oven-safe plate, though.

Can I use regular milk in this recipe?

Yes, you can, but then the recipe won’t be vegan.

How many pancakes does this recipe make?

It makes about 8 medium pancakes, or about 2 servings.

Can I use other flours in this recipe?

Yes, you can use whatever type of flour you like, including all purpose flour or your favorite gluten-free flour. You can also use brown rice flour.

Other Vegan Breakfast Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
plate of pancakes with gold forks

Rice Flour Banana Pancakes (3-Ingredients)


Description

This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve them with syrup and berries.


Ingredients

Scale
  • ½ cup white rice flour
  • ½ cup unsweetened plant-based milk 
  • 1 ripe banana, skin removed

Instructions

  1. Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender.
  2. Blend on high for 20-30 seconds, or until the mixture is completely combined and creamy.
  3. Heat a large nonstick skillet or griddle over medium heat. After the skillet has heated for a few minutes, pour the batter into 4 pancake shapes on the hot surface.
  4. Let the pancakes cook for about 3 minutes, and then use a spatula to flip each pancake over.
  5. Cook the pancakes for another 3 minutes, or until both sides are a golden brown.
  6. Repeat the process until you have used up all of the batter.
  7. Serve hot, with your choice of pancake toppings.

Notes

  1. You can easily double or triple this recipe.
  2. If you prefer to use a cast iron skillet as opposed to a nonstick pan to cook the pancakes, then you may need to use some oil to keep the pancakes from sticking while they cook.
  3. You can use regular dairy milk instead of plant milk in this recipe, if you prefer.
  4. The nutrition info on this recipe does not include any toppings.
  • Category: Breakfast
  • Method: Blender and stovetop
  • Cuisine: Vegan

Keywords: vegan rice flour pancakes, vegan blender pancakes, gluten free rice pancake recipe

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.