Dutch Baby Pancakes with Rice Flour

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5 star Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 2
Recipe Created By: ALH


1/2 cup rice milk
1/2 cup rice flour
1/8 cup sugar
2 eggs
1 Tbsp canola oil


Whisk together rice milk, rice flour, sugar and eggs. Coat 8 inch nonstick cake round (or cast iron pan) with canola oil. Pour in batter and cook over medium-high heat on the stove top for 1 minute. Transfer to a preheated 400 °F oven for 12-15 minutes.

Serve immediately with warm syrup or honey or powdered sugar drizzled with lemon juice. Its “puff” deflates soon after removal from oven. Filling!



Do not substitute eggs in the recipe.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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