Rice-Oat Pancakes
Delightful rice-oat pancakes offer a gluten-free, hearty breakfast with a subtle nutty flavor, perfect for those seeking a wholesome and satisfying start to their day.
Ingredients
Instructions
- Mix all ingredients together in a bowl until well combined.
- Drop spoonfuls of batter onto an oiled skillet.
- Cook until golden brown on each side, about 2-3 minutes per side.
- Serve warm with your favorite toppings.
Tips & Substitutions
For a lighter texture, you can separate the egg and whip the egg whites before folding them into the batter. If you don't have rice flour, you can substitute with almond flour or whole wheat flour, but the flavor and texture will vary slightly. For added sweetness, consider mixing in some mashed bananas or applesauce. These pancakes can also be made vegan by replacing the egg with a flaxseed meal mixture.
Serving Suggestions
These Rice-Oat Pancakes are delightful when topped with fresh fruits like berries or sliced bananas. A drizzle of maple syrup or honey can add a touch of sweetness. For a more savory option, consider pairing them with avocado or a side of scrambled eggs. They also pair beautifully with Aunt Lill'S Scalloped Potatoes for a hearty breakfast.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For a crispier texture, you can also reheat them on a skillet over medium heat for a minute or two on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Oat Pancakes contains roughly 404 calories, with 5g protein, 26g carbohydrates, and 32g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2335mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, this recipe is gluten-free as it uses rice flour and oats. Just ensure that the oats are certified gluten-free to avoid cross-contamination. This makes it a great option for those with gluten sensitivities.
What can I do if the batter is too thick?
If your pancake batter is too thick, you can thin it out by adding a little more rice milk, a tablespoon at a time, until you reach your desired consistency. A thicker batter will yield denser pancakes, while a thinner one will create lighter, fluffier pancakes.
Can I freeze the pancakes for later?
Absolutely! To freeze, let the pancakes cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in a freezer-safe bag or container. They will keep well for up to 2 months. Reheat from frozen in a toaster or skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).