Ingredients:

  • 1 cup (120 g) brown rice flour
  • 1 tablespoon (12 g) baking powder
  • 1 tablespoon (12 g) sugar (can be adjusted to taste)
  • ½ teaspoon (3 g) salt
  • 1 cup (240 ml) milk (or non-dairy milk of choice)
  • 2 large eggs
  • 2 tablespoons (30 ml) melted unsalted butter (or coconut oil for dairy-free)
  • Maple syrup (for serving)
  • Fresh fruits (like berries or banana slices)

Instructions:

  1. In a mixing bowl, combine brown rice flour, baking powder, sugar, and salt. Whisk until well combined.
  2. In a separate bowl, whisk together milk, eggs, and melted butter.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. (Avoid over-mixing; a few lumps are okay.)
  4. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with oil or butter.
  5. Pour about ¼ cup (60 ml) of batter onto the hot griddle for each pancake.
  6. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
  7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
  8. Remove from the griddle and keep warm while cooking the remaining pancakes. Serve with maple syrup and fresh fruits.