Gluten-free is all the rage nowadays, but I was aware of it long before the fad started. My cousin has an actual gluten allergy, and so whenever she visited, we tried to cater to her needs, making foods that were both gluten-free, healthy and delicious. Many Asian recipes call for rice flour (as rice is a large basis of the Asian diet), and I figured these pancakes would be the perfect start to any morning. These pancakes are simple to make; you prep the ingredients the night before, and in the morning, all you have to do is cook them! You’ll find it hard to stop after just one pancake, and that’s ok. Eat on!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes (not including overnight refrigeration)
1 cup of rice flour
1/2 cup of soy milk
1 tablespoon of olive oil
1 tablespoon of honey
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1. Separate the egg whites from the yolk. Beat the whites until they form stiff peaks.
2. In a separate bowl, mix the dry ingredients together.
3. Add the egg yolks, vanilla extract, soy milk and honey and mix thoroughly.
4. Pour in half of the egg whites and mix. Fold in the remaining egg whites.
5. Cover the bowl and refrigerate overnight.
Quick tip: Let stand at room temperature for an hour if you want to make these ASAP!
5. Heat a nonstick pan or griddle. When hot, spoon batter onto the pan and cook.
6. Flip the pancakes when the edges become solid and the pancake can be moved around with ease. Cook until both sides are golden-brown.
7. Remove from heat and enjoy!
Looking for more gluten-free recipes? Try these: