4 Serves
87 Mins
6 g
67 g
26 g
In a large mixing bowl, combine rice flour, sugar, and yeast. Gradually whisk in coconut milk until the batter is smooth and well-combined.
Ingredients, vitamins, and health benefits
Rice Flour
Coconut Milk
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place to ferment.
Heat the small clay griddle over medium heat and lightly brush the surface with a small amount of vegetable oil.
Pour a small ladle of batter into each mold of the griddle. Cook until bubbles form on the surface and the edges become golden brown and crispy.
Remove the pancakes from the griddle using a spatula and serve immediately while hot.
Sugar
Yeast
Vegetable Oil
Vitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
20 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g48
g14
g
Mexican
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g