Savory Rice Flour Pancakes with Spinach and Feta

Name: Savory Rice Flour Pancakes with Spinach and Feta
Total time: 15 min
Ingredients: 1/2 cup rice flour; 1/2 cup water; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup fresh spinach, chopped; 1/4 cup feta cheese, crumbled; 1 tablespoon olive oil (for cooking)

Prev List Next

15 minTotal time

easyDifficulty

320kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh spinach An equal amount of chopped baby kale, with tough stems removed.
Feta cheese An equal amount of crumbled goat cheese for a similarly tangy, creamy result.
Water An equal amount of milk for a slightly richer batter.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein9 g

Carbohydrates40 g

Fat13 g

Fiber 2 g · Sugar 1 g · Sodium 760 mg

PDF Find nearby

These innovative savory pancakes made with rice flour are light, gluten-free, and packed with flavor. Perfect for breakfast or a quick snack, they combine nutritious spinach with creamy feta for a delightful twist.

Steps

In a mixing bowl, combine rice flour, water, salt, and baking powder. Stir until smooth.
Gently fold in the chopped spinach and crumbled feta cheese.
Heat olive oil in a non-stick skillet over medium heat.
Pour a ladleful of batter onto the skillet and cook for 2-3 minutes until bubbles form on the surface.
Flip the pancake and cook for an additional 2-3 minutes until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary.
Serve warm with a drizzle of olive oil or a dollop of yogurt.

Tips for Savory Rice Flour Pancakes with Spinach and Feta

Aim for pancakes small enough to flip easily; rice-flour batter can be more delicate than wheat-based batter.
A properly cooked first side looks set around the edges, with bubbles that remain open rather than immediately filling in.
Let the skillet return to an even sizzle between batches; excessive heat can brown the outside before the center sets.

Drink pairing

A crisp, dry Sauvignon Blanc
Its bright acidity complements the salty feta and fresh spinach without overwhelming the light pancakes.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked pancakes within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the texture is best when freshly made.

Frequently asked questions

How can I tell when the pancakes are ready to flip?

The edges should look set and the surface should show bubbles that stay open. If the pancake still looks wet and fragile, give it a little more time.

Why are my pancakes breaking when I flip them?

They may be too large or not fully set on the first side. Smaller pancakes are easier to handle, and a thin, flexible spatula helps.

Can I make the batter ahead?

It is best cooked soon after mixing, since the baking powder begins working once wet. For the freshest texture, prepare the batter just before cooking.