Total Time
35mins
Prep 15 mins
Cook 20 mins

a Donna Hay recipe

Ingredients Nutrition

Directions

  1. Place rice flour, salt, coconut milk, water and eggs in a bowl.
  2. Whisk till smooth.
  3. Stir through green onion.
  4. Heat a lightly greased fry pan.
  5. Pour 1/2 cup batter into pan.
  6. Tilt to cover base.
  7. Cook 1 - 2 minutes each side till golden.
  8. Set aside and keep warm.

Reviews

(3)
Most Helpful

These were mixed in the Vita-Mix as I would mix crepe batter. I made half a recipe and made these using a 7-inch skillet. I'm not sure how much batter was used per pancake but I got 8 nice pancakes. These were served as an accompaniment to Recipe #504556. These will make a wonderful gluten free option for Mu Shu Pork or Chicken. Made for Aussie Swap.

PaulaG September 14, 2013

Delicious. These pancakes are very good with a dipping sauce. I rolled them up to make them easier to dip. Made for ZWT9 Soup A Stars.

Dreamer in Ontario August 16, 2013

Wow, kate, this was an incredible pancake. Thin and oh so flavorful. I rolled it like an omelet and garnished it with green onion and coarse sea salt. Can you say, yummy. It was really terrific. I made a third of the recipe and got two big beautiful pancakes. Thank you for sharing this treat, that I will be making again and again. Made for my 3 Chefs - 2012.

Baby Kato June 04, 2012

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