AuthorStacy SaundersCategoryBaby Foods, BreakfastDifficultyBeginnerLow Histamine, gluten free & dairy free, these Rice Flour Pancakes are sure to become your new favorite breakfast (or dinner!)
Yields: 12 small pancakes
Mix dry ingredients together. Make a well in the center and add wet ingredients. Mix until smooth.
Heat a griddle to 375° F. Grease griddle with olive oil (I use a silicone pastry brush to spread oil). Pour batter 1/4c. at a time onto the griddle. Cook until the pancake gets lots of bubbles, then flip and cook for 3-4 more minutes or until golden brown. If your batter is too thick, add 1-2 Tbsp water.
Freezer Option: When cooled, stack pancakes on top of each other with parchment or wax paper in between each pancake and put in a plastic bag or glass container. Then place in the freezer. Stays good for 3 months. To reheat, pop it in the microwave for 15-20 seconds, or place in the fridge for a few hours.
These pancakes are my favorite low histamine breakfast. Rosie LOVES these, they are her "bread". She eats them for breakfast, snack, or dinner! Almost every day she walks to the freezer and says "pa-ca" (pancake). I usually double or triple the batch for dinner and the whole family gobbles them up! My son says they are "WAY better than the gluten pancakes". I freeze all the leftovers and they last about 2-3 weeks.
Doubling/tripling this recipe is always worth the extra time it takes to cook all the pancakes. It is so convenient and easy to pull one(or four) out of the freezer for a quick breakfast or snack! Plus it's a great way to use up eggs quickly, since fresh eggs are best for histamine intolerance.
Baby friendly because they are made from simple ingredients and you could probably leave out the sugar if you want. I love gluten free recipes made with only rice flour because Rosie seems to tolerate them better, and so do I.
I adjusted this recipe from http://loriesmississippikitchen.com/2017/04/simple-rice-flour-pancakes-gluten-and-refined-sugar-free.html. I'm so grateful she made this recipe, it's been a lifesaver!
Updated note
This recipe used to be made with 2 whole eggs. After discovering egg yolks are a level 0 on the SIGHI list and egg whites are a level 2, I modified the recipe to be made with only egg yolks. They are still incredible!
Ingredients
Directions
Mix dry ingredients together. Make a well in the center and add wet ingredients. Mix until smooth.
Heat a griddle to 375° F. Grease griddle with olive oil (I use a silicone pastry brush to spread oil). Pour batter 1/4c. at a time onto the griddle. Cook until the pancake gets lots of bubbles, then flip and cook for 3-4 more minutes or until golden brown. If your batter is too thick, add 1-2 Tbsp water.
Freezer Option: When cooled, stack pancakes on top of each other with parchment or wax paper in between each pancake and put in a plastic bag or glass container. Then place in the freezer. Stays good for 3 months. To reheat, pop it in the microwave for 15-20 seconds, or place in the fridge for a few hours.
Is anyone sure that this recipe is actually okay for people with histamine problems, because I want to surprise my mum with something nice due too she can’t eat anything else, and I don’t want her to have any problems, if anyone can tell me because i heard that she can’t eat egg yolks and on this recipe it’s said eggs so I don’t know what to do
Hi,
Egg whites are slightly higher in histamine, so I would not cook this for your mom. Some people can tolerate eggs, but that’s something only the individual would know. If you are cooking for someone with histamine intolerance I would double check with them about what ingredients they can have, because each person has different things they can tolerate.
It is possible to make these pancakes without eggs and without vanilla, which would make it the lowest histamine level. You can substitute flax egg or applesauce for the eggs. They will not be as fluffy as ones with eggs.
For a flax egg mix 1 tbsp ground flaxseed meal with 3 Tb water (For this recipe you would need 2 flax eggs).
For applesauce substitute 1/4c. applesauce for one egg (For this recipe you would need 1/2 c applesauce).
This recipe looks great! Could it work with brown rice flour instead of white (that’s what I currently have in my house) or would it be better to hold out for white rice flour? Thanks!
I’m not really sure how they would turn out with brown flour. My guess is they would be a bit more dense and you may need to add a little more water. If you like experimenting it could be worth a try! 🙂 If you do try, I’d love to hear how it goes.
This recipe looks great. I think I’ll make a batch with rice flour another with sorghum flour and compare the two. Thanks for the idea of experimenting!
Best pancakes I have had in years. I have to keep the vanilla and cinnamon off for being sensitive to those and used coconut sugar. I can’t thank you enough for sharing these life saving recipes. I have been sickly all my life until a few years ago escalated to having serious allergic reactions to foods I have ate all my life. Turned out I have hypersensitivity syndrome. I will have to be on a low histamine diet for the rest of my life. Grateful the doctors finally figured it out. Eating this way is giving my health back. Thank you so so much.
I am so glad you found the blog and that you like the recipes! It really makes me happy to hear that I’ve been able to help. These pancakes are a favorite at our house! Thanks for sharing the recipe modifications you made, that helps me & others who need to modify too. 🙂
Is the xanthan gum required?
No, you can leave it out, it just might change the texture a little bit