4 Serves
84 Mins
In a large mixing bowl, whisk together the rice flour, sugar, and coconut milk until smooth to create the batter.
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FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
13 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
9 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Preheat the Kanom Krok pan over medium heat and lightly grease each mold with a small amount of cooking oil.
Pour the batter into the molds and cook until the edges are golden and crispy, while the center remains soft.
Carefully remove the pancakes from the pan using a spoon and serve immediately while hot.
11
g18
g24
g
Japanese