rice flour pancakes sacchimoto-style

Ingredients

• Servings: 6
• 3 eggs
• 3/4 cup coconut milk
• 1 1/2 tablespoons coconut oil
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1 cup rice flour
• 1 tablespoon coconut oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• 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 form on the top, 2 to 3 minutes. flip cakes and continue cooking until golden on the bottom, about 2 minutes more.