A gluten-free style pancake that can use finely blended rice from your pantry with eggs and yogurt or cottage cheese, creating delicate pancakes with good protein and a clean flavor.
BBy Barns
Servings
2
0.75 cup Uncooked white rice (finely blended into flour)
3 piece Eggs
0.75 cup Cottage cheese
0.25 cup Plain Greek yogurt
1 tsp Baking powder
0.25 tsp Salt
0.5 tsp Vanilla extract
1 tbsp Honey or maple syrup
1 tbsp Neutral oil or butter (for cooking)
Calories
751 kcal
Protein
25g
Carbs
112g
Fat
22g
Fiber
4g
Sugar
11g
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Make Rice Flour
1. Add the uncooked white rice to a high-powered blender and blend on high for 60–90 seconds until it becomes a very fine, powdery flour. Tip into a bowl and feel between your fingers — it should feel silky with no gritty chunks.
0.8 cup Uncooked white rice (finely blended into flour)
2. Add the eggs, cottage cheese, Greek yogurt, honey or maple syrup, and vanilla extract to the blender. Blend for 20–30 seconds until completely smooth — the cottage cheese should be fully incorporated with no lumps.
3 piece Eggs,
0.8 cup Cottage cheese,
0.2 cup Plain Greek yogurt,
0.5 tsp Vanilla extract,
1 tbsp Honey or maple syrup
3. Add the blended rice flour, baking powder, and salt to the blender and pulse 4–5 times just until combined. Do not over-blend. Let the batter rest for 5 minutes — this hydrates the rice flour and thickens the batter slightly.
0.8 cup Uncooked white rice (finely blended into flour),
1 tsp Baking powder,
0.2 tsp Salt
Cook the Pancakes
4. Heat a non-stick skillet or pan over medium-low heat. Add a small amount of neutral oil or butter and swirl to coat. The pan should be warm but not smoking — rice flour pancakes are more delicate than wheat pancakes and benefit from gentler heat.
1 tbsp Neutral oil or butter (for cooking)
5. Pour roughly 3 tablespoons of batter per pancake into the pan, forming circles about 8 cm (3 inches) wide. Cook for 2–3 minutes until the edges look set and small bubbles appear on the surface. Flip carefully with a thin spatula and cook a further 1.5–2 minutes until golden and cooked through. Repeat with remaining batter, re-oiling the pan between batches as needed. You should get approximately 8–10 small pancakes.
Serve
6. Stack the pancakes and serve immediately. Top with extra Greek yogurt, a drizzle of honey, or fresh fruit if desired.
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