These East African Coconut Rice Pancakes are so fluffy, flavorful, and perfect with a drizzle of syrup, honey, or can be eaten with a dusting of sugar. The perfect breakfast or snack!
14ozcanned coconut milkaround 13 ounces is fine too
¼cupsugaradd more if you want it sweeter
¾teaspoonsalt
1teaspooninstant yeast
½teaspooncardamom
¼cupvegetable oil or other neutral oil
Instructions
Soak rice in water. Place the rice in a medium bowl. Add water to completely cover the rice. Let it soak overnight.
Drain all water from the rice. Put the rice in a blender. Add all ingredients except the oil. Blend until smooth.
Rest batter. Pour the mixture into a medium bowl. Cover with plastic wrap and a kitchen towel. Let it rise in a warm place until bubbles form on top for 30 minutes.
Cook pancakes. Put pan on stove medium heat. Let it heat up for 2 minutes. Add half a teaspoon of oil into each hole. Add batter to top of hole being careful not to cause an overflow.
Let the batter cook in each pan for about 2 minutes until slightly brown around the edges then use a skewer to flip to the other side and let it cook for another 2 minutes or until completely cooked through.
Remove pancakes from pan and repeat the process with the rest of the batter.
Serve warm with maple syrup and fresh fruits.
Notes
If you do not have the Vitumbua pan, consider cooking the batter like regular pancakes in a skillet or on a griddle. They'll not be as fluffy as the real deal but it'll still work.