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Sherryl Jenkins's avatarSherryl 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
Total Time 30 minutes
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