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!
