Rice Flour Pancake Recipe

Rice Flour Pancake Recipe

It seems all the members of my little family have been taking turns going gluten free over the past couple of years. Buying gluten-free baking mixes can be expensive, so my husband developed this rice flour pancake recipe. Rice flour is a great gluten-free flour with a mild taste and it’s very affordable, especially when you’re milling your own!


Our 3 year old loves to help in the kitchen. I’m afraid many hands don’t make for light work in this case, but it does make for lots of fun!

Rice Flour Pancakes Recipe

I love that these are nice and fluffy just like “real” pancakes, even though they’re gluten free.

Rice Flour Pancake Recipe


Rice Flour Pancake Recipe
Recipe type: Gluten Free
Cuisine: Breakfast
Serves: 4
  • 2 cups freshly ground rice flour
  • ½ cup milled flax seed
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • ½ Tb salt
  • 1 Tb sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1¾ cups milk + extra as needed for consistency
  • ¼ cup olive oil
  • Oil or butter to coat pan
  1. Combine all dry ingredients in a medium mixing bowl (or a glass 4-cup measuring cup makes the batter easy to pour).
  2. Add egg, vanilla, milk, and oil. Mix until smooth. Add extra milk as necessary to achieve a smooth consistency. The batter should flow slowly off the spoon or whisk, not clumping and not runny.
  3. Heat a large large skillet or griddle to medium heat and lightly coat with butter or coconut oil.
  4. Pour batter in 4-6 inch diameter puddles and let cook until center is bubbly and edges are slightly dry. Flip and check to see if they’re brown in about 60-90 seconds.




About Shannon Brown

Shannon Brown is a Christian, wife, mama, architect, writer, and small business owner. She is passionate about encouraging real moms living in the real world, especially when it comes to helping them find peace with their family's finances. She writes about frugal and simple living at GrowingSlower blog and in her Real Mom's Guide series of books, including Natural Birth Stories: The Real Mom's Guide to an Empowering Natural Birth and 76 Free Things to Do with Kids. Shannon and her husband live in eastern Washington and are parents to an energetic little boy and a peaceful baby girl.

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Whole Wheat Vanilla Cookies

I thought I would have time to slow down and enjoy “lazy summer days” with homeschool done for a few months. I would whip up all sorts of new recipes, but the truth is, the only thing getting whipped up is summer. It seems to have gone by at warp speed and many of those ‘want to do’s’ have disappeared as well. One thing I did squeeze in was trying to make homemade vanilla wafers.

homemade vanilla wafer cookies

I’ve bet all along that making them would be easier than reading the label of the store box, and I was right.  I think they just want it to LOOK complicated so people don’t bother trying. We all know everything tastes better with ingredients that have about 50 letters, right? Wrong.

I am baking up a batch of my Whole Wheat Vanilla Cookies to take to the beach with us this weekend. They are perfect to make into mini ice cream sandwiches,  serve with banana pudding, throw into a trifle, or eat them just as they are. You may need to double the batch because the “pop ‘em in your mouth” factor makes them disappear in no time. I’m not sure we will have many to take with us if I don’t hide them. The first plate of 12 was cleared in minutes as one child said, “They taste like those vanilla cookies”.  Score.

whole wheat homemade vanilla wafer cookies

These cookies are a great easy recipe to start kids on with learning how to bake, which is always a plus in my mind. You can also take the vanilla and change it up. I’ll be posting a few other flavor combination ideas on my blog in the next few weeks.

Whole Wheat Vanilla Cookies
  • 1 cup whole wheat flour ( freshly milled hard white wheat)
  • ¾ teaspoon baking powder
  • ¼ cup salted butter (if unsalted, add ½ teaspoon salt)
  • ½ cup sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  1. Preheat oven - 375 degrees.
  2. Mix together flour, sugar, salt, and baking powder.
  3. Add butter and mix until crumbly.
  4. Add egg, vanilla, and water.
  5. Shape into ½ inch balls.
  6. Bake on parchment paper or foil for 12-15 minutes.
  7. Cool.
  8. Remove when cool. If you don't let cool first htey will fall apart or stick to the foil.
  9. Makes approximately 48 1 inch cookies.

wondermill grain mill  "There's nothing like baked goods made with freshly milled flour." Heather @ www.realthekitchenandbeyond.com

About Heather/Real: The Kitchen and Beyond

Heather writes at Real: The Kitchen and Beyond where the food is (mostly) real and the making's easy. She believes any one can cook. Just follow the steps, starting at #1. Read, follow, taste, venture out. Don't be afraid to fail, then try again. Her other hats are homeschooling, editing fiction, ghostwriting, and culinary marketing. Oh, and she believes life is always better with dessert.

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