These Fluffy Brown Rice Pancakes prove that gluten-free breakfasts don’t have to feel like compromise. They’re soft, golden, and lightly sweet with a hint of cinnamon — perfect for lazy weekend mornings or quick RV breakfasts on the go. Bonus: they freeze beautifully, so you can reheat a stack faster than you can say “who hid the maple syrup?”

Who says gluten-free breakfasts have to be dense or dull? These Fluffy Brown Rice Pancakes flip that idea right out of the skillet. Light, golden, and gently sweet with a hint of cinnamon, they’re everything you want in a cozy morning stack — whether you’re cooking in a full kitchen or a tiny RV galley.

If you want to turn these pancakes into a truly balanced breakfast, it’s as easy as adding a little protein and fruit on the side. The eggs already pull double duty — giving these pancakes structure and a bit of staying power — but pairing them with a few extra scrambled eggs or a handful of fresh berries makes it a full, feel-good meal. Whether you’re fueling up for a day of exploring or just tackling another round of RV maintenance, this combo keeps you full, happy, and ready to face whatever life (or the campground) throws at you. 🥞🍓

Sherryl Jenkins

Fluffy Brown Rice Blueberry Pancakes

These Fluffy Brown Rice Pancakes are proof that gluten-free can still mean golden, soft, and downright cozy. Made with brown rice flour, a splash of coconut milk, and a little collagen boost, they turn breakfast into a comfort-food moment — whether you’re in a farmhouse kitchen or an RV galley. Perfectly sweetened, packed with protein, and finished with melting ghee and maple syrup, they’re the kind of pancakes that make mornings worth getting up for. 🥞✨

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Prep Time 3 minutes mins

Total Time 30 minutes mins

Servings: 18 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups brown rice flour
• 2 tbsp aluminum free baking powder
• 1 tsp sea salt
• 2 tbsp granulated stevia
• 1 tsp cinnamon
• 2 scoops collagen peptides
• 1 3/4 cups full fat coconut milk
• 5 eggs (yes, 5 eggs) see note below
• 4 tbsp coconut oil – melted optional: olive oil
• 2 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries optional

Equipment

• skillet
• spatula (for flipping)
• measuring cups and spoons
• rubber spatula
• large mixing bowl

Method

 

1. In a large bowl, whisk together brown rice flour, collagen peptides, baking powder, stevia, sea salt, and cinnamon.
2. In a separate bowl, whisk eggs, coconut milk, melted coconut oil, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients and whisk until just combined. If adding blueberries, gently fold them in.
4. Heat a lightly greased skillet or griddle over medium heat.
5. Pour ¼ cup batter for each pancake and cook until bubbles form on top and edges look set, about 2 minutes. Flip and cook another 1–2 minutes until golden brown.
6. Serve warm with coconut cream, berries, or your favorite drizzle.

Notes

Servings & Macros

Servings: Makes 18 large pancakes (about 6 servings of 3 pancakes each)

Per Serving (3 pancakes):

• Calories: 340
• Protein: 14 g
• Fat: 20 g
• Carbs: 28 g
• Fiber: 2 g
• Net Carbs: 26 g

Before you fire up the skillet, here’s a little insider tip from my home-bakery days — one that guarantees your pancakes turn out tall, tender, and downright irresistible.

Baker’s Tip

That extra egg isn’t a mistake — it’s magic. 🥚 Eggs do more than just hold things together: the whites give structure, while the yolks add fat, richness, and that irresistible fluff. Adding one more gives these delicate brown rice pancakes a little extra lift and moisture — no sad, flat stacks here!

It’s a trick I’ve used for years in my home bakery, and it works every time. The collagen peptides also sneak in a boost of protein, so your pancakes aren’t just fluffy — they’re secretly fueling you for whatever chaos the day brings.

⏰ Make Ahead Tip

These pancakes are freezer-friendly and weekday-approved. Cook them up when you’ve got a quiet morning, let them cool completely, then layer them with parchment paper and tuck them into an airtight container or freezer bag. They’ll keep beautifully for up to 3 months. When you’re ready for breakfast, just pop them in the toaster or warm them in a skillet or microwave — no one will ever guess they were made in advance (or that you’re still in your pajamas).

🧊 Storage

If you’re planning to enjoy them within a few days, store leftover pancakes in the fridge for up to 4 days. Reheat them in a microwave, skillet over low heat or slide them into the toaster for that just-made fluff again. Bonus tip: spread a little ghee or coconut oil on top while reheating — it keeps the edges soft and adds that “fresh off the griddle” magic back.