RICE FLOUR PANCAKES SACCHIMOTO-STYLE
This is my version of rice cakes. They have a wonderful hint of coconut after each bite. Serve these with a dollop of sour cream and drizzle lightly with some molasses or honey for a great morning get you going item or as a side dish with your favorite pork roast. Please enjoy and feel free to leave a comment letting me know whether or not this is a keeper for you.
Provided by SacchiMoto
Categories Breakfast and Brunch Pancake Recipes
Time 1h20m
Yield 2
Number Of Ingredients 7
Steps:
- Beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. Gradually stir rice flour into the egg mixture until completely incorporated into a batter.
- Refrigerate batter for at least 1 hour.
- Melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. Spoon batter into hot skillet to make 4-inch rounds. Cook pancakes until bubbles form on the top, 2 to 3 minutes. Flip cakes and continue cooking until golden on the bottom, about 2 minutes more.
Nutrition Facts : Calories 717 calories, Carbohydrate 68.2 g, Cholesterol 279 mg, Fat 44.2 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 34.3 g, Sodium 1287.4 mg, Sugar 0.7 g
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