These Rice Flour Pancakes are so fluffy and soft, made with wholesome ingredients and refined sugar free .
Lately I have been kind of obsessed with making pancakes. And you can imagine my peeps haven’t been complaining about it, at all! Now I can officially say that our household has become pancake lovers home 😉 We haven’t stopped loving my waffles of course, but now the love is split between the two.
The best thing about these delicious and healthy pancakes (yep, that’s my mantra, haha) is that they are so easy and quick to whip up! For the sake of simplicity in this recipe I cut out the flax egg – was a little worried there that they might fall apart while cooking, but they came out perfect, fluffy and soft.
Now what I have learned so far when it comes to tips for perfect pancakes is:
- not to overmix the batter (same as in vegan cakes) because the pancakes may come out chewy instead of soft and fluffy. If there are some lumps left, that will be totally fine.
- to leave the batter to rest a bit before baking so there is enough time for the baking powder to do its job and for flax and chia to make the batter thicker
- longer you leave the batter, the better. It’s fine after half an hour or so, but after a few ours it is perfect. It thickens up cause chia really does the job until then, so whenever you can, leave it to rest longer. It also keeps up in the fridge at least a day perfectly.
- I recommend that you don’t cook them all if you’re not going to finish them but to leave the batter in the fridge until you need it – that’s also a great food prep for breakfast, right?!
I love using rice flour (wholegrain) and it is in at least in half of all cake and dessert recipes I made so far, and here I mixed it with sifted whole wheat flour to have that small amount of gluten (terrified the pancakes might end up falling apart while cooking) but if you want the recipe wheat free, then substitute it with spelt flour.
Also I like to emphasise to use aluminium free baking powder if you can get it.
I served these beauties with yoghurt and homemade raspberry chia jam. It’s really easy to whip up. Literally 10 minutes tops. I’ll write down the recipe for it too.
I think I covered it all now and we can proceed to the recipe 😉
Yields: 10 – 12 pancakes / 3 – 4 portions
- 1 cup rice flour
- 1 cup sifted whole wheat flour (to remove the bran) or use whole purpose
- 2 tbsp chia seeds
- 1/2 tsp Himalayan salt
- 2 tsp aluminum free or organic baking powder
- Pinch if each: cinnamon, turmeric and vanilla
- 1 cup oat milk (or use any plant milk)
- 2/3 cup water
- 2 tbsp melted coconut oil
- 3 tbsp maple or agave syrup
- Sift all the dry ingredients into a bowl, and add chia seeds
- Prepare the mixture of coconut oil, syrup, water and milk
- Now add wet ingredients to dry ones and mix gently. Again, be careful not to overmix the batter
- Leave it to rest at least 30 minutes
- Grease the pan with coconut oil and heat it. Use 2 tbsp of batter for each pancake. I usually cook 3 at a time
- Cook them for a few minutes and when they start to bubble on the surface, flip them on the other side.
- I served them with yoghurt and Raspberry Chia Jam
- For the jam cook 2 cups frozen raspberries plus 1 tbsp sweetener (coconut sugar or maple syrup) in a covered pan until they melt and release the juice. Mash them with a wooden spoon while cooking, then add 2 tsp chia seeds, mix and leave to cool down. Sweeten some more if needed.
If you try these I would love to know if you liked them. It would mean a lot to me so please leave me a comment.
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