Coconut Rice Pancakes
Coconut Rice Pancakes are a delightful treat from the Mariana Islands, combining the tropical flavors of coconut with the comforting familiarity of pancakes.
Ingredients
- 1 cup cooked rice
- 1 cup coconut milk
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a bowl, mix together the cooked rice and coconut milk.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the dry ingredients to the rice mixture and stir until just combined.
- In another bowl, beat the egg and vanilla extract together, then fold into the rice batter.
- Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Bowl Whisk Skillet or griddle Spatula
Tools
Stove
Serving suggestions
Serve the Coconut Rice Pancakes with a drizzle of honey and a sprinkle of shredded coconut for a tropical twist.
Tips & tricks
For extra coconut flavor, toast the shredded coconut and sprinkle it on top of the pancakes before serving.
Cost
$5