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

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

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 love foolproof rice cooker cakes! This recipe can be made without pancake mix and in a small rice cooker.The origin of this recipeThis is a note for the perfect amount for our 3-cup rice cooker.

Quick to prepare, these pancakes are perfect for a breakfast or a light yet energizing snack. Very versatile, they can be paired with both sweet and savory toppings.

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 always seem to cook too much rice. This recipe turns leftover rice into a crispy, tasty pancake that can be eaten on its own or used as a base for all kinds of toppings. I like to eat my rice pancakes topped with an egg, but you could also use kimchi, pulled pork, ham, etc. Or they’re great on their own! 😋#GlobalApron Week 8 - Leftover Rice#Dinner #Lunch #Savory #Vegetarian

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.

#5ingChitau Pitha is a traditional recipe of odisha. Very tasty and healthy.

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

This is a version of "Black Bean & Okara Cake (Matcha & Kuromitsu Flavour)" -made with pancake mix. I revised the recipe after winning some sweetening black beans.If you use plain boiled beans, it will be less sweet and nice to serve with dinner.If you use matcha tea latte powder (use 2 sticks worth) instead of plain matcha tea powder, reduce the brown sugar syrup by half to adjust the sweetness. For made in a 5.5 cup capacity rice cooker. Recipe by tearstar

Gluten-free menu♫These pancakes have a fluffy texture comparable to those made with wheat flour. You can enjoy them without syrup.The origin of this recipeI created this for my child's breakfast.It's convenient to make a lot and freeze them!