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Gluten-Free Rice Buttermilk Pancakes

recipe at a glance
Rating: 5/5 5 stars
4 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   8


recipe id: 77142
cook method: stovetop

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1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
2 large eggs, well beaten
1/4 cup vegetable oil or melted butter


Sift together rice flour, baking powder, baking soda and salt. Combine buttermilk and eggs; add to flour mixture and beat just until blended.

Bake on lightly greased hot griddle. Cook until bubbles form. Turn and brown other side.


167 calories, 9 grams fat, 18 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Kathline, Washington, DC, USA

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Guest at

recipe rating
I made up the mix (quadrupling) adding xanthum gum and a tad of sugar. Then mixed my mix with Pamela's pancake mix. Perfection! I will give it a go without the Pamela's soon.

Guest at

recipe rating
Just made this recipe for my kids. I added tsp of vanilla. The pancakes have a nice flavor and texture. This recipe is simple and tastes so much better than the. Expensive mixes at the store. I plan to keep a supply of buttermilk on hand for this recipe.

Guest at

recipe rating
These pancakes turned out great! I'm pretty new to using gluten free flour, and I added a teaspoon of xanthum gum just because I had done that in the past. The batter turned out to be really thick, and I don't know if that's because I added the xanthum gum or not. Next time I'll try it without.

They were really yummy anyway, though. Especially when topped with fresh peaches

Guest at

recipe rating
This is an excellent recipe that is actually as easy as most mixes and it seems to work better. It is elegantly simple.

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