The perfect breakfast item 🙂 Those coconut pancakes are fluffy and moist, with no added sugar or fat and ready in a heartbeat! I really love serving them piled like a mille-feuille, topped with seasonal fruits and greek yogurt.
Ingredients: (for 4 persons)
- 100g rice flour
- 80g glutinous rice flour
- 20g coconut flour
- 20g grated coconut
- 15g baking powder
- 3 eggs
- 300mL soya milk
Preparation: 5 minutes
- In a large bowl, mix the flours together with the baking powder and the grated coconut.
- Add the eggs one by one then the milk little by little.
- In a hot non-stick pan, form small circles of batter. Flip until golden on both sides.
- Serve warm with any topping of your choice 🙂