I decided to give this a try since I had good quality rice flour on hand!If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil.Cook after warming the frying pan over low-medium heat.I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo

I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk.Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX

I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour.Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko

Rice flour pancakes are super moist. They taste great without any toppings. And since they're made from rice, they're satisfying, too There's really nothing to it, so give it a try.Since these may be on the sweet side, reduce the amount of sugar to taste.According to user " Kuma ", each pancake is about 120 kcal. That's a pretty healthy pancake! Recipe by aoisan

This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional!Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo

Using rice flour gives these a plump and springy texture.If you don't have rice flour, you can also use regular flour.If you mix everything together very well with a whisk, you can produce very fluffy pancakes. Recipe by Tentoumushi

I wanted to make a matcha cake with rice flour. I tried many times and this was the result!Fine powdered rice flour is best. The cake will brown after around 30 minutes in the oven, so cover with foil to keep the nice green colour. The sweetness is mild, so adjust the amount of sugar to your liking. Recipe by Ryo---ko

I got bored of having pancakes for lunch so I decided to whip up some scones instead They make great snacks for kids too!Please adjust the baking time according to your type of oven. It's better to use butter that hasn't been softened, but if it's a bit hard to mix in then feel free to put it in the microwave for a few seconds. Recipe by khrawchai

I thought up a recipe for pancakes that my 1 year old son could eat without a problem.If you are going to cook several at a time, it's easier to use a larger frying pan. If cooking one at a time, use a small frying pan.These are mildly sweet.You can top with honey (if over 1 years old), sugar, etc. Recipe by Ryo---ko. This recipe yields enough pancakes a mom and her baby.

I have had some muffin moulds for so long and I finally used them! At first I used a cookery book, but I wanted to use soy milk and rice flour, so I combined the recipe from the cookery book and. The result was as good as I had expected, so I uploaded this recipe.You don't have to follow the exact time of kneading, proving and baking of this recipe. Coat the sides of the dough with cornmeal. It will be easier to remove the moulds later. Before the second proving calculate the pre-heating oven time. I stop the proving as soon as the dough swells just over the top edges of the moulds. I put down the bakers' percentages in the ingredients as (%). Recipe by Lesser Panda

I simply wanted to make a healthy snack.I recommend making the meringue soft enough to form peaks with tips that curl over! Stiff peaks will make the cake crumbly, or hard to mix with egg yolks leading to over-mixing! 60 g of honey makes a lighter cake, while 85 g of honey bring the texture closer to castella. You can also use a 17 cm tube pan, since the recipe produces enough batter. Recipe by daizu mama

I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara.If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko