Product Options


Home » Recipes » Rice Flour & Oat Pancakes or Waffles
Share This:

Rice Flour & Oat Pancakes or Waffles

This is a wheat-free recipe but could still contain gluten.


In a small bowl beat egg whites until stiffly beaten, set aside.

In another bowl beat together the canola oil, milk and egg yolks.

In another bowl blend together the quick oats, rice flour, baking powder, baking soda, sugar (optional) and salt. Add oil/egg yolk mixture to flour mixture, blend and let stand for 5 minutes. Fold in some of the beaten egg whites; fold in rest of beaten egg whites.

Cook on medium-hot griddle, that has been sprayed with nonstick spray, until bubbles are well-formed around edges of pancakes; turn and cook other side. Or bake in waffle iron. Reheat waffle iron before putting another waffle in each time.

Makes 18 pancakes or 6 waffles.

Rice Flour & Oat Pancakes or Waffles



Products Used in this Recipe

Gluten Free
White Rice Flour

View Details »
Gluten Free
Baking Powder

View Details »
Gluten Free
Baking Soda

View Details »
Baking Aids
Sea Salt

View Details »
Org. Quick Cooking Rolled Oats

View Details »

Ratings & Comments (8)

5 Stars  100%  8
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


8 Reviews

Write A Review »

Kate June 20, 2013
Yum! Made waffles with this recipe today. I just replaced the oat flour with more brown rice flour since I didn\'t have any oats. And used coconut oil. They definitely had a denser, heartier quality than normal waffles, but I actually preferred it. Great recipe for gluten free eaters!
Karalie June 22, 2013
Delicious! Great gluten free recipe. I only had brown rice flour, but they came out really well. I love the texture from the oats!
Audrey October 25, 2013
Great pancakes. If you can't have any cow, soy, almond, etc.milk, replace the milks with water and add an extra 1/4c oil. I beat my egg whites for 30 min on high and folded in 3 parts. The texture is as close to regular pancakes as I have ever had.
Sarah February 22, 2014
These were fabulous! I had rolled oats but not the quick cooking ones and they still worked great. I did replace the canola oil with grassed butter. Other than that, exactly the same and made delicious waffles! Crispy on the outside and fluffy on the inside.
Avery February 25, 2014
Love these as waffles or pancakes. I kept leftover batter in the fridge for 2 days and they still made delicious pancakes. I also froze some pancakes and they did great reheated in the microwave. Definitely my new go-to recipe! Used Brown Rice Flour, not White, since that is what I had.
Definite keeper May 3, 2014
I halved the recipe and made some subs : brown rice flour, 1 tsp brown sugar, coconut oil, and unsweetened almond milk. I also added a big handful of blueberries. The flavor was so nice, delicious with real maple syrup. Worth the bit of extra work with the egg whites.
angharad January 17, 2015
denser than regular waffles, so you only need one at a time. hearty texture and nice flavor. would definitely make them again.
Hallie Ringhand March 15, 2015
Have food intolerances so used no sugar, only baking powder and no baking soda, sunflower oil and all organic ingredients. Used a combination of white rice and almond flour and rolled oats instead of quick cooking. Grind the oats before adding. Double the recipe as these are fantastic!

Connect With Bob's Red Mill

Sign Up For Our Newsletter