The mini rice flour pancakes are an alternative dish for an American breakfast, filled in my recipe with 0% fat Greek yogurt, fresh figs, walnuts, and a tablespoon of citrus honey.
A light and tasty breakfast that will provide you with the right energy to tackle the day’s challenges.
In today’s recipe, the variation is not so much in the filling but in the batter, which is made with rice flour, offering a pleasant taste and suitable for those who are gluten intolerant.
The mini rice flour pancakes are perfect in shape and size thanks to a special pan that allows you to speed up cooking as you can cook multiple portions.
If you’re interested, in the tools section you will find the link that directs you to purchase.
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 1 cup rice flour
- 1/2 cup rice milk
- 3 tbsp sugar
- 2 tsp baking powder
Tools
- Pan
Steps
In a bowl, pour the egg and sugar and work with a whisk.
Add the rice milk and the flour with the baking powder, mixing to get a smooth batter.
Heat the lightly greased pan and pour the batter for cooking, browning the mini pancakes on both sides.
Fill as desired.
The mini rice flour pancakes are a healthy recipe when you want to keep calories in check with a dose of sweetness and delight.
