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Rice Flour Pancakes with Homemade Raspberry Chia Jam

February 3, 2019 by Maja ∣ Delicious & Healthy by Maya 4 Comments

Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

These Rice Flour Pancakes with Homemade Raspberry Chia Jam are so fluffy and soft, made with wholesome ingredients and refined sugar free .

Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

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.

Why we love these Rice Flour Pancakes with Raspberry Chia Jam so much

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.

Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo
Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo
Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

Important tips to making perfect vegan pancakes

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 😉

Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

Rice Flour Pancakes with Homemade Raspberry Chia Jam

Maja ∣ Delicious & Healthy by Maya
Super fluffy vegan pancakes
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Course Breakfast, Dessert
Cuisine Healthy Vegan
Servings 10 pancakes
Calories 135 kcal

Equipment

  • cooking hob

Ingredients
  

  • 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 baking powder aluminum free or organic
  • 1/3 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/4 tsp 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

Instructions
 

  • 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
  • To make the jam cook 2 cups frozen raspberries plus 1 tbsp sweetener (coconut sugar or maple syruin 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.
Keyword Rice flour pancakes, Vegan pancakes, wholesome vegan panakes
Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

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.

And if you’d  like to see the upcoming recipes you can subscribe above right and you will be notified that they’re up  

Sending love,
Maja x


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Filed Under: All Recipes, Breakfast, Healthy Desserts Tagged With: healthy breakfast, healthy pancakes, healthybreakfast, palačinke, pancakes, refined sugar free, rice flour, wholesome, zdrave palačinke

About Maja ∣ Delicious & Healthy by Maya

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Comments

  1. Leah Horton

    March 18, 2020 at 12:27

    5 stars
    Wow just amazing this pancake looks as good as it tastes. Making it Also is quite easy and the Raspberry Chia jam is to die for. My kids just love these. Thanks for this amazing dish.

    Reply
    • Maja ∣ Delicious & Healthy by Maya

      April 14, 2020 at 14:23

      Hi Leah,

      thank you so much for your kind comment. So happy you liked the pancakes. Thank you for letting me know. I really appreciate it.
      We all love the chia jam as well.

      Reply
  2. Gluten free

    April 19, 2020 at 06:42

    Hello, just FYI you say “if you want the recipe wheat then substitute it with spelt flour”
    Spelt is wheat! It is an ancient grain and 100% full of gluten.
    Please be careful with such recommendations – someone with a gluten allergy who doesn’t do their homework would get really sick.

    Reply
    • Maja ∣ Delicious & Healthy by Maya

      November 23, 2020 at 12:53

      Hi!

      People with serious allergies and intolerances are very well educated and aware. Spelt is a great ingredient for healthy people opposed to conventional wheat, as it is not genetically modified to have huge amounts of gluten. So I think that saying that the recipe is wheat free (not gluten free) is fair and clear enough 🙂

      Maja x

      Reply

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