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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 717 Calories

Ingredients

• 3 eggs
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ¾ cup coconut milk
• 1 tablespoon coconut oil, or as needed
• 1 cup rice flour
• 1 ½ tablespoons coconut oil

Recipe Instructions

Step 1

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.

Step 2

Refrigerate batter for at least 1 hour.

Step 3

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.