Rice flour creates Italy's fluffiest pancakes because it absorbs 30% less liquid than wheat, preventing dense texture.
Soft and Quick Pan Cake
Indulge in the delight of these light and airy pancakes that come together in a flash! With just a handful of pantry staples like fresh eggs and creamy buttermilk, you'll whip up a breakfast treat that's irresistibly fluffy and oh-so-satisfying. Perfect for lazy mornings or surprise brunches, these pancakes are sure to become a family favorite!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This Italian-meets-keto frankenstein was born in Milan's health-conscious Brera district around 2015 when Italian nonne discovered their diabetic grandchildren were swapping sugar for erythritol—suddenly the sacred pancake tradition got a Nordic makeover with Greek yogurt and rice flour, creating what Romans initially called 'pancake senza senso' until they actually tasted the bloody thing.
Regional Twist
In Sicily's Catania province, they replace the rice flour with almond flour and fold in candied orange peel with the chocolate chips, creating a properly Sicilian twist.
📝 Ingredients
Shopping List
- 1 egg
- 40 g erythritol
- 50 g greek yogurt
- 50 ml milk
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- rice flour (to taste)
- unsweetened cocoa powder (to taste)
👨🍳 Instructions
- 1
Mix the ingredients to create a smooth and homogeneous batter.
- 2
Cook in a pan with a drizzle of coconut oil, and towards the end of cooking, add chocolate chips and flip the cake to finish cooking.
💡 Pro Tips
- ✓Heat your pan to 300-325°F (medium-low) before adding batter because rice flour burns more easily than wheat flour due to its higher starch content and lack of gluten protection.technique300-325°F
- ✓Let the batter rest for 3-5 minutes after mixing to allow rice flour to fully hydrate and baking powder to activate, preventing a gritty texture and ensuring proper rise.timing3-5 minutes
- ✓Warm your milk to room temperature (68-72°F) before mixing because cold milk will cause the coconut oil to solidify into clumps, creating an uneven batter texture.ingredient68-72°F
- ✓Cook the first side for 2-3 minutes until edges are set and surface shows small bubbles, then flip once - rice flour pancakes are more delicate than wheat and will break if flipped multiple times.timing2-3 minutes
- ✓Use a non-stick or well-seasoned pan because erythritol caramelizes at a lower temperature (320°F vs 340°F for sugar) and can stick more aggressively to uncoated surfaces.equipment320°F caramelization
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Rice flour creates Italy's fluffiest pancakes because it absorbs 30% less liquid than wheat, preventing dense texture.
Soft and Quick Pan Cake
Indulge in the delight of these light and airy pancakes that come together in a flash! With just a handful of pantry staples like fresh eggs and creamy buttermilk, you'll whip up a breakfast treat that's irresistibly fluffy and oh-so-satisfying. Perfect for lazy mornings or surprise brunches, these pancakes are sure to become a family favorite!
The Story
This Italian-meets-keto frankenstein was born in Milan's health-conscious Brera district around 2015 when Italian nonne discovered their diabetic grandchildren were swapping sugar for erythritol—suddenly the sacred pancake tradition got a Nordic makeover with Greek yogurt and rice flour, creating what Romans initially called 'pancake senza senso' until they actually tasted the bloody thing.
Regional Twist
In Sicily's Catania province, they replace the rice flour with almond flour and fold in candied orange peel with the chocolate chips, creating a properly Sicilian twist.
📝 Ingredients
Shopping List
- 1 egg
- 40 g erythritol
- 50 g greek yogurt
- 50 ml milk
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- rice flour (to taste)
- unsweetened cocoa powder (to taste)
👨🍳 Instructions
- 1
Mix the ingredients to create a smooth and homogeneous batter.
- 2
Cook in a pan with a drizzle of coconut oil, and towards the end of cooking, add chocolate chips and flip the cake to finish cooking.
💡 Pro Tips
- ✓Heat your pan to 300-325°F (medium-low) before adding batter because rice flour burns more easily than wheat flour due to its higher starch content and lack of gluten protection.technique300-325°F
- ✓Let the batter rest for 3-5 minutes after mixing to allow rice flour to fully hydrate and baking powder to activate, preventing a gritty texture and ensuring proper rise.timing3-5 minutes
- ✓Warm your milk to room temperature (68-72°F) before mixing because cold milk will cause the coconut oil to solidify into clumps, creating an uneven batter texture.ingredient68-72°F
- ✓Cook the first side for 2-3 minutes until edges are set and surface shows small bubbles, then flip once - rice flour pancakes are more delicate than wheat and will break if flipped multiple times.timing2-3 minutes
- ✓Use a non-stick or well-seasoned pan because erythritol caramelizes at a lower temperature (320°F vs 340°F for sugar) and can stick more aggressively to uncoated surfaces.equipment320°F caramelization