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Gluten Free Pancakes

This Gluten Free Pancakes recipe contains brown rice, coconut milk, coconut oil, eggs, vanilla extract and more.
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Servings:4  | Calories:519 | Total Fat:29g  | Chol:82mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 29g
45 %
Sat Fat 23g
115 %
Total Carb 56g
19 %
Fiber 2g
8 %
Sugars 0g
Cholesterol 82mg
27 %
Sodium 935mg
39 %
Protein 10g
19 %
48% Brown rice
32% Coconut milk
11% Coconut oil
7% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 cups coconut milk, rice milk or hemp milk, or coconut milk kefir / water kefir (I prefer canned coconut milk and water it down 1/2 and 1/2 otherwise it is a bit thick. It adds the best flavor and texture to the waffles. If you use other options, make sure to increase grain choice by 1 / 4-1/3 cup so the batter is not too thin.)
1 1/2 cups whole raw brown rice and millet (I like to do half and half of each grain, but you can also do all brown rice or all millet. You can also use gluten-free rolled oats or quinoa, which are also wonderful additions.)
2 Tablespoons coconut oil or olive oil (preferably extra virgin cold-pressed)
2 teaspoons vanilla extract
2 eggs (preferably pastured farm fresh)
2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda

Directions : View recipe directions on
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