Rice Flour Pancakes with Fruit

Rice Flour Pancakes with Fruit

Basic Information

• Servings: 4
• Serving Size: 2 pancakes
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Jain
• Gluten-Free

Equipment

• Large mixing bowl
• Whisk
• Medium skillet
• Spatula
• Measuring cups and spoons

Ingredients

1. 1 cup rice flour
2. 1 tablespoon baking powder
3. 1/4 teaspoon salt
4. 1 cup water
5. 2 tablespoons vegetable oil
6. 1 cup mixed fruit (e.g., berries, banana slices), for topping

Directions

1. In a large mixing bowl, whisk together rice flour, baking powder, and salt.
2. Add water and 1 tablespoon vegetable oil, whisking until smooth.
3. Heat a medium skillet over medium heat and lightly grease with remaining oil.
4. Pour 1/4 cup batter per pancake into the skillet, cooking until bubbles form on the surface, about 2-3 minutes.
5. Flip pancakes and cook until golden brown, about 1-2 minutes more.
6. Repeat with remaining batter, making 8 pancakes total.
7. Serve warm, with 1/4 cup mixed fruit over each serving of 2 pancakes.

Storage

Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a skillet or toaster.

Nutrition

• Calories: 260
• Protein: 4g
• Fat: 10g
• Carbs: 40g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A