1 cup rice (or bean) flour
2 tablespoons sugar
1 teaspoon baking powder and 1/2 teaspoon baking soda
Or 1 ½ teaspoons gluten-free baking powder
¼-½ teaspoon salt
1 cup alternative milk (e.g., almond milk)
2 tablespoons vegetable oil
1 teaspoon vanilla extract

In a mixing bowl, whisk together rice flour, sugar, baking powder, baking soda, and salt. Add alternative milk, vegetable oil, and vanilla extract, stirring until the batter is smooth.

Heat a skillet or griddle over medium heat and lightly grease it. Pour batter onto the skillet to form pancakes of your desired size. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve with your favorite pancake toppings.

By Rachel

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