Pancakes with coconut milk and rice flour

Very light pancakes, great for people intolerant to gluten (thanks to the rice flour) and to lactose (thanks to the coconut milk). I served them with some peanut butter and jam, fresh and dry fruit and a fast peach compote. The combination was definetely good!

Time of preparation

about 20 minutes

Servings

4

What did I use

a non-stick pan for crepes, a spatula, a medium-sized bowl, a whisk, a cutting board, a knife, a little pot, a tablespoon, papertowels, a dish

Ingredients

Peaches: 1

Eggs: 1

Brown sugar: 10 gr + 1 teaspoon

Rice flour: 100 gr

Baking powder: half a little bag

Coconut milk: 170 gr

Peanut butter and jam to taste

Icing sugar to taste

a little kiwi

few walnuts

few drops of cardamom extract

juice of half a lemon

How did I do

I well beat with the whisk the milk with the egg, the flour, the baking powder, sugar, two drops of extract in the bowl.

I slightly oiled the pan when it was hot on medium heat and I dried it with papertowels. I made little pancakes because the rice flour tends to break the dough if one is not careful. I put the first pancake on the dish, I used the same papertowel as before to grease the pan and I continued this way to make the other pancakes until the batter was finished.

I spreaded on every pancake some peanut butter and jam.

I put in the little pot the peach cut in little cubes, the teaspoon of sugar and the lemon juice. I cooked at low-medium heat for about 10 minutes. I poured on the pancakes.

I let them cool and I decorated with fresh kiwi, walnuts and icing sugar.

Buon appetito!

Pancakes with coconut milk and rice flour
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