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Brown Rice Pancakes

If you’ve been following this blog for any length of time, you would know that my culinary world has been shaken since I’ve had to put my 3 year old son on a gluten, wheat, dairy, and citrus free diet.

I had a large stash of tried and true recipes in my Cookbook, and I’ve had to start over, from square one. I’m attempting to make meals that everyone in the family can eat. So that A) my son does not feel excluded, B) I don’t resemble a short order cook, and C) I don’t have the urge to curl up in a fetal position humming Broadway showtunes to myself prior to meal preparation.

The option C) is still on the table, as I haven’t quite mastered this juggling act.

And you know what’s ironic? I absolutely have to wear my reading glasses in public because the food manufacturers think it’s a good idea to list food ingredients in the smallest type possible.

Now I’m rewarded for all the years of vanity, and refusing to wear my glasses in public. Even though I really really need to. To retaliate against the vain side of me, the rebel personality wears the red rhinestone encrusted glasses.

I may as well carry a flashing neon sign that reads, “I’M BLIND. AND I HAVE NO FASHION SENSE!”

Moving on. Mercifully.

One recipe that has been a staple in the House of Fiddle for the last couple of weeks, is a recipe for rice pancakes. I can only get a little creative in my cooking endeavors, because I have to adhere to very strict rules.

Which just chafes me, to be honest.

I found a boxed Brown Rice Baking Mix by Fearn in the health food store that I LOVE. (And Wal-Mart now carries it.) I’ve taken the recipe directly from the box, and added a little of my own magic. I always double this recipe, and it’s rare that there’s anything left to freeze.

Brown Rice Pancakes

1 Cup Fearn Brown Rice Baking Mix
1 T. Rice Protein Powder
1 Egg, beaten
1 T. Canola Oil
1 T. Agave
1 teaspoon (alcohol free) Vanilla
1 Cup Rice Milk (plus a little extra for thinning if needed)
1/2 Cup Pumpkin Puree

Mix it all together. Add a bit more rice milk if it appears too thick, and spoon onto griddle. Make sure to cook until light golden brown.

That’s it. Simple.

Thank you again and again for all the website information that you’re still sending me. You cannot know what your support has meant to me!

If you have a recipe of your own to share, add your name and specific post to Mr. Linky below. Then link back here. Have a great weekend everyone!

12 Responses to Brown Rice Pancakes

  • I’m not sure if gluten-free oats are available to you (try Bob’s Red Mill) AND in your budget, but here is another pancake recipe to try. It’s not on my blog so I can’t link to it!

    Apple Oat Pancakes

    1 cup ground oats (gluten-free)
    1 tablespoon baking powder
    1/4 teaspoon cinnamon
    1/8 teaspoon ground cardamom, or up to 1/4 tsp
    1/8 teaspoon sea salt
    1 cup vanilla non-dairy milk
    1 tablespoon canola oil
    1 small apple, peeled, cored, and finely diced (or shred in food processor)

    In a large bowl, add the ground oats and sift in the baking powder. Add the cinnamon, ground cardamom, and salt, and stir through to combine well. In a small bowl, combine the milk and canola oil and stir in the apple. Add the wet mixture to the dry mixture and stir through. The mixture will be rather loose at first, so let it sit for a few minutes to thicken. Heat a lightly oiled (or buttered) skillet over medium-high heat for a few minutes until hot, then reduce heat to low and let it rest for another couple of minutes. Using a ladle, scoop the batter into the skillet to form pancakes. Let cook for a few minutes, until small bubbles start to form on the outer edge of the pancakes and then the center. Check the bottom to see if it is golden brown, then flip to cook the other side, for a couple of minutes. As you work through the batter, it will thicken further. If desired, add a touch more milk about halfway through the batter to thin it out slightly, or spread out the batter more when ladling onto the skillet. Serve with pure maple syrup or a fruit sauce. 4 servings.

  • I would have liked to have seen pics. of the final product.

    What do rice pancakes look like? Can you see chunkies in them???

  • NO CHUNKS! The brown rice flour looks just like your garden variety flour. I’m off to a used curriculum sale, but when I get back, I’ll try to make some and take pics. But, these hungry wolves tend to eat them faster than I can pull them off the griddle! 🙂

  • How is the little man doing?

    I admire you… this has to be SOOO huge but you haven’t seemed to get “stuck” in it all. How are YOU holding up?

  • We used to make something similar for two of the kids–the other was allergic to corn and rice.:) I finally started using millet and chickpea flour to make most things –only things all 3 had no reaction to (I finally broke down and bought a Bosch grain grinder and used it to grind chickpeas–SO much cheaper than the flour.)

  • Those actually sound pretty good. I cannot think of any recipes off hand, but I want to say I remember some on the Bob’s Red Mill site. If I come across any I will be happy to send them your way! 🙂

  • I certainly admire you for the changes you are having to make in your family’s menu. I know it can’t always be easy. Thanks for sharing your recipes and your heart.

  • Sorry for the question mark in my link. There is definitely broccoli in the recipe though, unless you choose to leave it out.

    Happy Saturday, everyone and thanks for the great recipes!

  • Those pancakes look good. Do they have a funny texture with the rice flour? I was doing gluten free for my daughter because she has a strange rash and we aren’t sure what she’s allergic to. I tried some of the food I’ve given her and I thought the rice flour in foods gives it a different texture.

    I really admire you for having to avoid all those things at the same time. It was hard enough having to avoid one of them!


  • This sounds great, I’ll have to make it for my son as well. I can’t get that mix here in Canada unfortunately but I make my own gluten free flour mix that I’ll be able to use. Thanks!

  • Dee-Dee,

    Just wanted to pass along that the other day, in my new Taste of Home, they advertised that they are either starting a new mag or offering a new cookbook that is for gluten free diets. Let me know if you’d like the specifics on this.

    If it’s from Taste of Home, it’s gotta be good!!

  • Thanks so much for hosting Saturday stirrings! I alwasy get great ideas for the week.