For those suffering with wheat intolerance, substitutes for foods you would normally enjoy are difficult to come by (at least those at a reasonable price) but this recipe for gluten free sweet rice flour crepes hits all the criteria.
I have been meaning to experiment with alternative flours for some time. Anything from rye to buckwheat to rice to mesquite. Using flours other than wheat can dramatically change the taste and texture of your baked goods but the rice flour makes the ideal alternative for crepes – you can still enjoy light and tasty crepes and they’re just as easy to make.
gluten free rice flour pancakes
- three eggs, separate egg whites from yolk
- one half a cup of milk
- one tablespoon of coconut oil
- one teaspoon of vanilla extract
- one tablespoon of honey
- one cup of rice flour
- half a teaspoon of salt
- one quarter of a teaspoon baking powder
- one quarter of a teaspoon baking soda
In a medium mixing bowl, beat the egg whites until stiff using an electric mixer.
In a separate mixing bowl, add all the dry ingredients, starting with the rice flour, salt, baking powder and baking soda.
Then add the wet ingredients into the dry flour mixture such as the egg yolks, vanilla extract, milk, and coconut oil. Using a whisk, combine well.
Follow this by adding in half of the whisked egg whites and combine. Fold in the remaining of the egg whites and mix until no lumps in the batter remain.
Cover the mixing bowl with cling wrap or a tea towel and let stand at room temperature for an hour or in the refrigerator overnight.
To cook the pancake, lightly oil a non-stick pan over medium to high heat and then pour a filled ladle of batter onto the pan and cook until bubbles form and the edges begin to brown, about one to two minutes.
Flip the pancake over and cook until browned on the other side. Repeat with the remaining batter.
Serve warm with fresh fruit and maple syrup.