rice flour pancakes sacchimoto-style

rice flour pancakes sacchimoto-style
  • 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


  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.
  2. Refrigerate batter for at least 1 hour.
  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.

08/14/2019
rice flour pancakes sacchimoto-style, recipe PT15M PT1H 5 455 calories

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