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+ servings

Rice Flour Pancakes


  • ½ cup brown rice flour
  • ½ cup sweet white rice flour
  • 1 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 Tbsp baking powder
  • pinch of sea salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 egg
  • ¾ cup nut milk (or any milk of your choice)
  • 1 Tbsp unsweetened coconut flakes
  • coconut oil (or clarified butter for greasing the griddle)
  • a handful of blueberries and maple syrup for serving


  • Add all of the pancake ingredients to a medium bowl and combine. (Make sure not to over-mix)
  • Set your griddle, or large skillet to a low-medium setting and grease with coconut oil. Ladle in the batter based on your size preference. ('ll typically do ⅓ - ½ cup at a time)
  • Cook for 2 minutes on each side or until the top of the cake bubbles, and you can easily flip them over.
  • Transfer the cakes to a plate. Top with blueberries and fresh maple syrup