This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve these fluffy pancakes with syrup and berries, or your choice of toppings.

rice flour pancakes on a plate with a fork.

Whether you’re on a gluten-free diet or you have so many food allergies or intolerances that you have to keep it simple, this 3-ingredient pancake recipe is for you.

Check with your healthcare provider, but white rice is in general safe for people with food allergies.

Recipe Highlights

  • This is one of the easiest pancake recipes you’ll ever make. Just throw three ingredients into a blender or food processor and then cook the pancakes on a griddle or skillet.
  • This allergy-friendly recipe uses white rice flour as the base.
  • You can feel free to get creative with your pancake toppings. Go for maple syrup, berries, apple butter, chocolate chips, fruit compote, or whatever pancake toppings you like.

Ingredients

photo with ingredients for rice flour pancakes.

White rice flour is available online or at your health food store. It is a specialty item so I order mine from Amazon. You can also use any of these rice flour substitutes if you don’t have rice flour on hand.

Ripe bananas add sweetness and bind the flour and liquid together without eggs. You can use frozen defrosted bananas if you wish. Learn how to freeze bananas.

Plant milk like unsweetened coconut beverage is the last of the three ingredients. You can also use coconut beverage, almond milk, hemp milk, pumpkin seed milk, cashew milk, oat milk, rice milk, or whatever type of milk you like.

Keep in mind that if you are making these Rice Flour Pancakes for someone with food allergies or a sensitive stomach, you want to pick a type of milk that won’t be a problem. Rice milk would probably be the best bet in that case.

Recipe Steps

You won’t believe how simple this Rice Flour Pancake recipe is. You only need three ingredients for these naturally-sweet, fluffy, and satisfying pancakes.

Step One

Combine the rice flour, plant-based milk, and ripe banana in a high-speed blender like a Blendtec or a Vitamix.

ingredients in blender.

Blend for 20-30 seconds (you may need to blend up to 45 seconds or a minute if you are using a regular, non-high speed blender).

blended pancake batter in blender.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Preheat your griddle or a large skillet or griddle over medium heat. I like a nonstick skillet (see my list of the safest cookware), but you can also use a greased stainless steel or cast iron skillet.

Then, pour the batter onto the hot surface to form pancake shapes.

pancake batter in skillet.

Step Three

Cook the rice flour pancakes for 3 minutes on each side, or until bubbles form on the surface and the bottom side is golden brown. Flip each pancake and cook for an additional 3 minutes. Repeat until you have used up all of the batter.

two cooked pancakes in skillet.

Step Four

Serve the pancakes with maple syrup, fresh berries, or your favorite toppings.

pouring syrup onto rice flour pancakes.

Recipe Tips & Substitutions

  • If you prefer to use a cast iron skillet as opposed to a nonstick pan to cook the pancakes, then you may need to use some oil to keep the pancakes from sticking while they cook.
  • If you want to add more flavor to the pancakes, feel free to add a dash of vanilla extract to the batter.
  • You can use regular dairy milk instead of plant milk in this recipe, if you prefer.
  • If you don’t have a blender or food processor, you can make this in a large mixing bowl. Use a fork to mash the bananas as well as you can. Add the flour and milk and stir until smooth.

Recipe FAQs

Can I double or triple this recipe?

Yes, you can! You can always put your oven on the lowest setting and “hold” the cooked pancakes in the oven until you finish cooking the entire batch. Be sure to use an oven-safe plate, though.

Can I use regular milk in this recipe?

Yes, you can, but then the recipe won’t be vegan.

How many pancakes does this recipe make?

It makes about 8-10 medium pancakes, or about 4 servings.

Can I use other flours in this recipe?

Yes, you can use whatever type of flour you like, including all purpose flour or your favorite gluten-free flour. You can also use brown rice flour. See my list of the best rice flour substitutes.

Other Pancake & Waffle Recipes You Might Like

You might also like my round-up of the best healthy breakfast recipes for kids or my entire index of clean eating breakfast recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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stack of rice flour pancakes.

Rice Flour Pancakes (3-Ingredients)

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4.6 from 9 reviews

Print Recipe

This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve them with syrup and berries or your favorite toppings.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup white rice flour
  • 1 cup unsweetened plant-based milk (use regular milk if you aren’t vegan or on a dairy-free diet)
  • 2 ripe bananas, skin removed

Instructions

  1. Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender.
  2. Blend on high for 20-30 seconds, or until the mixture is completely combined and creamy.
  3. Heat a large nonstick skillet or griddle over medium heat. After the skillet has heated for a few minutes, pour the batter into 4 pancake shapes on the hot surface.
  4. Let the pancakes cook for about 3 minutes, and then use a spatula to flip each pancake over.
  5. Cook the pancakes for another 3 minutes, or until both sides are a golden brown.
  6. Repeat the process until you have used up all of the batter.
  7. Serve hot, with your choice of pancake toppings.

Equipment

Notes

  1. You can easily double or triple this recipe.
  2. If you prefer to use a cast iron skillet as opposed to a nonstick pan to cook the pancakes, then you may need to use some oil to keep the pancakes from sticking while they cook.
  3. You can use regular dairy milk instead of plant milk in this recipe, if you prefer.
  4. The nutrition info on this recipe does not include any toppings.

Nutrition

  • Serving Size:
  • Calories: 207
  • Sugar: 7.3 g
  • Sodium: 47.1 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 45.5 g
  • Fiber: 2.5 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

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