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stack of rice flour pancakes.

Rice Flour Pancakes (3-Ingredients)

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

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup white rice flour
  • 1 cup unsweetened plant-based milk (use regular milk if you aren’t vegan or on a dairy-free diet)
  • 2 ripe bananas, 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.

Nutrition

  • Serving Size:
  • Calories: 207
  • Sugar: 7.3 g
  • Sodium: 47.1 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 45.5 g
  • Fiber: 2.5 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

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