Go Back

Rice Flour Pancakes

Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Servings 4


  • 1 cup rice flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black cumin seeds slightly toasted
  • 1 teaspoon sugar
  • ½ cup water
  • ½ cup buttermilk
  • 1 tablespoon canola/sunflower/vegetable oil


  • Mix rice flour, baking soda, salt, black cumin and sugar in bowl. Beat in water and buttermilk into the dry mixture with an electric mixer till well-blended.
  • Heat 1 tablespoon of oil in a non-stick frying pan on medium heat. Once hot, spoon a ladle of the batter on to the pan and cook each side for 2-3 minutes till light brown and cooked through. Remove from heat. Repeat until you have used up all the batter.


The batter should yield about 8 pancakes, roughly 3 ½ inches wide.