Rice Pancakes Recipe - Allrecipes.com
Rice Pancakes Recipe
  • READY IN 10 mins

Rice Pancakes

Recipe by  

"This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  2. Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2010

This was an awesome base for a gluten free and dairy free recipe. Didn't have rice, so used buckwheat. Substituted almond milk. Also added cinnamon, ginger and nutmeg to taste, as well as one egg. Next time will add baked apple chunks. Excited to play around with this recipe.

Most Helpful Critical Review
Aug 27, 2010

hmmm.. well this recipe didn't go over very well with my family. But since so many other people did like it I thought I could help with the bland taste. I added vanilla and cinnamon to it since it had rice, it tasted very good just not what we were were looking for. Good luck.


22 Ratings

Oct 10, 2011

I just made this recipe for the first time and it turned out pretty well. We are new to gluten-free and I was craving a baked good of some sort. This definitely helped my craving! I substituted almond milk in place of cows and agave for the sugar. I added a pinch of salt, cinnamon and vanilla. The texture is still very different from regular pancakes, but I was able to get used to it after a couple of bites. Thanks for the recipe. Update: When I made this the second time, I mixed the ingredients slightly different and the outcome was a very fluffy pancake! I used the same substitutions as stated above, but made these changes: heated my skillet first, mixed dry and wet ingredients separately then added the wet ingredients on top of the dry, only mixed about 10 times with a whisk til it was just barely combined, then immediately scooped onto my skillet. This texture was more like regular pancakes than when I tried to mix it with the electric mixer.

Jan 05, 2011

I can't wait for my 16 month old to try these. I made the recipe to a t. I just ate one without butter or syrup and loved the flavor and texture. I didn't notice the grainy texture that I sometimes get with rice flour recipes. I made the recipe into "cookie size" rounds and I think these are going to be our little girl's version of a cookie when she can't eat what we are having. Great recipe! What a relief to have something for our gluten and egg free kiddo.

Apr 23, 2010

excellent...did not expect it to be this good but had to use up some precooked rice...glad I found it...and as everyone seems to say..."even my fussy husband enjoyed them"...I would however cut back on the sugar

Nov 02, 2009

wow! these aree amazing!! i used brown rice flour [thats all i had in the kitchen],9 and added 1/2 a beaten egg for fluffiness. otherwise i followed the rest to a tee, and these are the BEST pancakes ive eaten!! i think the sweetness of the rice flour makes it.

Mar 11, 2012

Can't wait to try these. I have celiac disease and grandson has egg/dairy allergies. This has us both covered. Thanks !

Aug 04, 2010

I am sorry but just did not work out for me. The batter was a lot and it thickened up substantially.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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