Gluten free white rice flour pancakes without milk

These gluten free white rice flour pancakes without milk are the perfect breakfast addition for those with sensitive tummies or special dietary needs. Light and fluffy, these little rounds are filled with flavour and so easy to make. 

On any given day, I am a huge fan of trying out new recipes. And if a new challenge, like a special diet is thrown in the mix I tend to get quite excited. Although it’s usually a friend who comes over for lunch, or another one off event that causes me to think out of my usual box, this time it’s my own diet that needs changing. After years of doctors appointments, I finally learned what caused my stomach to be so sensitive. So my next few months will be a fun new way of cooking, while I’m only allowed a handful of tummy friendly ingredients. 

The first recipe I tried was of course a breakfast food. These gluten free white rice flour pancakes without milk are surprisingly delicious and thankfully also very filling. Topped with everything sweet on my list, they’re a great start to the day. 

Gluten free white rice flour pancakes without milk ingredients

When people hear gluten free, they often automatically think of artificial and hard to find ingredients. Looking through the list of ingredients of packaged gluten free foods I can certainly see where this belief comes from. But unlike their packaged counterparts, my gluten free white rice flour pancakes without milk have nothing but simple goodness in them. Here’s what you’ll need:

White rice flour, as your gluten free base

Eggs, to make your pancakes nice and fluffy and bind everything together

Banana, for added starch and nutrients

Water, because we need some form of liquid

How to make gluten free white rice flour pancakes without milk from scratch

To make amazing gluten free pancakes, we want to first separate the eggs. Place your egg yolks into a bowl and combine them with the white rice flour. Set aside.

In the meantime, whisk the egg whites until white peaks form. This step is essential to achieving nice and fluffy pancakes, as the egg whites will help with the lift. If you are in a rush, feel free to skip this step and combine the whole egg which your flour. It will make for crepe style pancakes, but still be just as delicious.

Pull out your stand blender and add the banana and water. Blend on high speed until you have a smooth, creamy consistency without chunks.

Add the banana mixture to your egg and flour mix and combine well.

Add your egg whites and gently fold them into the mix until just combined.

Place a frying pan on high heat and add a little oil. Once the pan is hot, add a scoop of batter and bake your pancakes. Keep an eye on the temperature and lower the heat once your pancakes start to turn quite dark.

Serve with sliced fruit, honey or any of your other favourite toppings.

Easy gluten free white rice flour pancake tips

Add an extra egg white. Gluten free pancakes can be a little touchy to handle. Thankfully, these little babies are pretty fuss free. If you are looking for extra lift in your pancakes, add an extra egg white to the recipe. The more egg mixture you have to mix through your dough, the fluffier your pancakes will be. 

Let the pan heat up first. One mistake I used to make for years was to rush the first pancake. Pancakes turn out best when the pan is super hot. Just because your butter can melt, doesn’t mean your pan is ready yet. Let your pan sit on the hot plate for a few minutes until you can feel the heat radiate off it. Depending on your stove, this may take between 2 and 3 minutes. Then add a little butter to belt before pouring the batter for your first pancake. 

Adjust the heat during the cooking process. While it’s important to work with a hot pan, after the first two or three pancakes you may notice your pancakes turning a little bit too dark. When that happens, lower the temperature of your stovetop a little bit. On my electric stove I like to start on a 9 as the highest setting, and then lower the heat to a 7 once the first few pancakes are ready.

Get decorating. What makes a delicious pancake even better? That’s right, toppings. Just like any other pancake, these fluffy pancakes with sourdough starter are superb with maple syrup. But for days where you have a little extra time to decorate, some yoghurt, banana and honey could be a great option. I like to add a handful of crunchy granola on top, or layer them with cottage cheese and jam. 

More breakfast and gluten free recipes

If you love my gluten free white rice flour pancakes without milk, why not try some other breakfast recipes? My crunchy homemade granola or mixed berry smoothie bowl are a great starting point. 

If you are after some more gluten free ideas, why not try a few of my other recipes:

Courgette and basil soup

The best mixed salad with sautéed mushrooms

Fresh cucumber and orange salad

3 ingredient creamed spinach from frozen spinach

Gluten and dairy free butternut squash soup

The best pan grilled grapes with burrata

Rosemary infused carrot and potato soup

Frequently Asked Questions

Can you use water instead of milk for pancakes?

You can use water instead of milk in pancakes, yes. If using water as your liquid, make sure you have other flavoursome ingredients in your pancake mix, such as eggs or bananas. Given eggs and bananas (once blended) are quite liquid themselves, you may wish to increase their quantities in your recipe and only add a little water to achieve the desired consistency. 

What can I use instead of milk in pancakes?

If you find yourself out of milk and craving pancakes, don‘t worry, it‘s fine. My gluten free white rice flour pancakes without milk are the perfect recipe for those mornings where your fridge is empty, or your tummy might not be game. Blending a banana with a little water provides this recipe with a creamy liquid, ideal to use instead of milk. Other favourite alternatives are plant based milks or buttermilk. 

What does egg do for pancakes? 

Eggs provide moisture to your pancakes, while binding the ingredients together. If you have an extra minute or two, separate your eggs and beat the egg whites before folding them into the pancake mixture. This will give your pancakes extra lift and make them nice and fluffy. The beating of egg whites also means that you can skip other lifting ingredients such as buttermilk or baking powder. If you can, it may of course be nicest to use all lifting ingredients in one recipe for ultimate fluffiness. 

What is a vegan substitute for milk in baking?

There are plenty of vegan substitutes for milk in baking. Thankfully, most are readily available at the store, or can easily be made at home. The most basic way of looking at a vegan substitute for milk is by taking milk for what it is – a liquid. We therefore want to replace it with another vegan liquid. Most commonly, you would add milk to your coffee, so start to think about all the plant based milks your local coffee shop serves. That‘s a good starting point for milk replacements. If you want to get scientific you can assess the fat content and look for something with equivalent nutrition. I tend to keep my recipes quite simple and substitute milk for plant based milks with very subtle flavours. Oat milk and rice milk are my personal favourites, almond milk can also be nice in baking. I would stay away from coconut milk if possible, as its flavour is quite overpowering. Soy milk can also leave an unpleasant aftertaste not everyone may enjoy. 

Is butter or oil better for pancakes?

Whether you use butter or oil usually depends on your personal preferences. Oils such as olive and coconut tend to transfer their flavours to your pancakes, which isn‘t always desired when pairing pancakes with sweet toppings. I personally prefer to bake my pancakes in a little butter. This seems to give the pancakes a more subtle, slightly nutty flavour, which pairs perfectly with all my breakfast toppings. 

Do you cook pancakes on high or low heat?

Pancakes are best to be cooked on fairly high heat. I personally like to turn my stove on hot for the first few pancakes and then lower the teat to medium high once my pan is nice and hot. You usually notice this once your pancake turns dark quite quickly. That‘s when I lower my temperature to medium high. As a guideline, on an electric stove with settings reaching form 1 to 9 I start cooking on a 9. Once my pancakes become a little darker than golden I lower the heat to a 7.