Sweet Coconut Asian Pancakes
These gluten-free and vegan coconut pancakes are an excellent breakfast treat!
Ingredients
500 ml coconut milk
375 gr rice flour
125 gr sugar
Pinch of salt
Oil/butter for baking
Method
Put the coconut milk, rice flour and sugar into a mixing bowl, Add a pinch of salt and 500 ml of water and mix until you have a smooth batter.
Heat a non-stick frying pan to medium heat and brush lightly with coconut oil or butter
Make sure the pan is hot before adding the batter in, otherwise they will stick to the pan. Pour some of the mixture into the pan making small round pancakes.
When they begin to slightly bubble and lift up on the sides flip them over gently and cook until each side is lightly browned for 1-2 minutes
Continue until all batter is finished
Serve with a dusting of icing sugar and add your favourite fresh fruit topping on top!
500 ml coconut milk
375 gr rice flour
125 gr sugar
Pinch of salt
Oil/butter for baking
Put the coconut milk, rice flour and sugar into a mixing bowl, Add a pinch of salt and 500 ml of water and mix until you have a smooth batter.
Heat a non-stick frying pan to medium heat and brush lightly with coconut oil or butter
Make sure the pan is hot before adding the batter in, otherwise they will stick to the pan. Pour some of the mixture into the pan making small round pancakes.
When they begin to slightly bubble and lift up on the sides flip them over gently and cook until each side is lightly browned for 1-2 minutes
Continue until all batter is finished
Serve with a dusting of icing sugar and add your favourite fresh fruit topping on top!