Prep 15 mins
Cook 20 mins
a Donna Hay recipe
- 1 cup rice flour
- 1⁄2 teaspoon salt
- 1⁄2 cup coconut milk
- 1⁄2 cup water
- 6 eggs, beaten
- 2 green onions, chopped
- Place rice flour, salt, coconut milk, water and eggs in a bowl.
- Whisk till smooth.
- Stir through green onion.
- Heat a lightly greased fry pan.
- Pour 1/2 cup batter into pan.
- Tilt to cover base.
- Cook 1 - 2 minutes each side till golden.
- Set aside and keep warm.
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.
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.
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.