Oat and Rice Flour Pancakes

1 1/2 cup oat flour
1/2 cup rice flour blend*
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup ‘milk’ or water
2 tbsp oil
1 egg replacement**

  1. Combine dry ingredients in a bowl.
  2. Combine wet ingredients in another bowl.
  3. Slowly add wet ingredients to dry, mixing as you go so there are no dry lumps. Let the batter sit to thicken.
  4. Heat up pan at medium low, ladle in batter (about 1/4 cup for a 5-6 inch pancake). Cook for about 2 minutes on the first side, flip, and cook for about 1 – 1 1/2 minutes on the second side.***

Makes about 6 pancakes.

Notes:
* The rice flour blend I’ve been using is as follows: 2 cups brown rice flour, 2 cups white rice flour, 2 cups glutinous rice flour, 1 2/3 cups tapioca flour or potato starch.
** I use Ener-G egg replacer. I haven’t tested any others.
*** Compared to traditional wheat pancakes, these won’t brown as much, and may even be very light tan coloured. Make the first flip when the outer edges are dry.

  • Place cooked pancakes on a rack in a 200°F preheated oven to keep warm
  • I usually double the recipe, and store the extra pancakes in the freezer. To reheat, microwave for 45 seconds, flip, and again for another 45 seconds.
  • This is essentially a basic recipe for pancakes with replacements for the milk and egg, and the flour is replaced with a 3:1 ratio blend of oat and rice flours, respectively. I find that the oat flour helps to keep the gummyness of the rice flour mixture down, and the end result is fluffier.

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