Rice pancakes

Cookinero 6 May 2025

Pancakes can be made from different types of flour. The most popular after pancakes made from wheat flour are pancakes made from rice flour. And you can make them even if you don’t have any flour on hand. Yes, yes! You can make it at home. To do this, grind well-washed, wet rice in a coffee grinder. Then dry it in a frying pan on low heat, stirring constantly. Rice flour is considered low-calorie, so pancakes made from it are dietary. They can be made with milk or even water. This way, they will have even fewer calories.

How to cook Rice pancakes

Step 1

Rice pancakes

Start preparing the dough. Take a deep bowl and break the eggs into it, add a pinch of salt. Beat them with a whisk or mixer until foamy.

Step 2

Rice pancakes

Add milk or water to the mixture and whisk again. Then pour in the vegetable oil and mix well. This is necessary so that the pancakes do not stick to the pan.

Step 3

Rice pancakes

Next, add rice flour. Do this gradually, add a little and stir. It is important that the dough is runny. This way the pancakes will be thin. But do not overdo it, otherwise they will tear during cooking. The dough should not be too runny.

Step 4

Rice pancakes

Now you can bake rice pancakes. Heat the frying pan well, add some oil (you can use coconut or flaxseed). Pour about half a ladle of batter into the frying pan. Spread it over the entire surface of the frying pan. Fry each pancake over medium heat for about 2-3 minutes on each side until golden brown. Make sure the pancakes do not burn. The frying time depends on how hot the frying pan is.

Step 5

Rice pancakes

Repeat the previous step with each pancake. Just do not add more oil. Stir the dough each time so that it remains the right consistency.

Rice pancakes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use all-purpose flour, buckwheat flour, or gluten-free flour blends, but the texture and flavor may vary slightly. Rice flour gives a lighter, crispier result.
Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk. Coconut oil works well for frying in place of butter.
Stack cooled pancakes with parchment paper between them, then store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Yes, but the batter thickens over time. Store it covered in the fridge for up to 24 hours and whisk in a splash of milk or water before cooking to loosen it.
Thaw at room temperature for 15 minutes, then warm in a dry skillet over medium heat or microwave for 20–30 seconds between damp paper towels.
Try sweet options like maple syrup and berries or savory fillings like sautéed veggies and tofu. Their neutral flavor pairs with almost anything.
The batter may be too thin, the pan isn’t hot enough, or you’re flipping too soon. Ensure the edges look set before turning.
Absolutely! Use 1–2 tbsp of batter per pancake and reduce cooking time to about 1 minute per side for bite-sized portions.
No, any neutral oil works (e.g., sunflower, avocado), but coconut oil adds a subtle flavor. Butter can burn at high heat, so oils are preferred.

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