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gluten-free-rice-flour-pancakes

Rice Flour Pancakes

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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.

Notes

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