Fluffy Gluten-Free Rice Flour Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Gluten-Free Rice Flour Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Gluten-Free Rice Flour Pancakes

Enjoy these light and airy gluten-free pancakes made with rice flour, eggs, almond milk, and a boost of creamy low-fat cottage cheese. The delicate balance of flavors and textures makes them a perfect meal for breakfast, lunch, or dinner, while providing a balanced dose of protein to fuel your day.

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NUTRITION

557kcal
Protein
35.1g
Fat
18.9g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

60g Rice Flour

3 Large Eggs

120ml Unsweetened Almond Milk

113g Low-Fat Cottage Cheese

1 tsp Baking Powder

1 tsp Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, sift together the rice flour, baking powder, and a pinch of salt.

  • 2

    In another bowl, whisk the eggs, then add the unsweetened almond milk, low-fat cottage cheese, and vanilla extract until smooth.

  • 3

    Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix to ensure a light texture.

  • 4

    Preheat a non-stick skillet over medium heat. If necessary, lightly spray with cooking spray.

  • 5

    Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.

  • 7

    Serve warm. These pancakes are delicious on their own or paired with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.

Fluffy Gluten-Free Rice Flour Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Gluten-Free Rice Flour Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Gluten-Free Rice Flour Pancakes

Enjoy these light and airy gluten-free pancakes made with rice flour, eggs, almond milk, and a boost of creamy low-fat cottage cheese. The delicate balance of flavors and textures makes them a perfect meal for breakfast, lunch, or dinner, while providing a balanced dose of protein to fuel your day.

NUTRITION

557kcal
Protein
35.1g
Fat
18.9g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

60g Rice Flour

3 Large Eggs

120ml Unsweetened Almond Milk

113g Low-Fat Cottage Cheese

1 tsp Baking Powder

1 tsp Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, sift together the rice flour, baking powder, and a pinch of salt.

  • 2

    In another bowl, whisk the eggs, then add the unsweetened almond milk, low-fat cottage cheese, and vanilla extract until smooth.

  • 3

    Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix to ensure a light texture.

  • 4

    Preheat a non-stick skillet over medium heat. If necessary, lightly spray with cooking spray.

  • 5

    Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.

  • 6

    Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.

  • 7

    Serve warm. These pancakes are delicious on their own or paired with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.