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Ingredients1 h 11 m servings 230 cals
Original recipe yields 6 servings
- Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed.
- Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour.
- Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.
- Cook's Note:
- Coconut palm sugar may be used in place of the white sugar.
Per Serving: 230 calories; 11 g fat; 28.3 g carbohydrates; 4.8 g protein; 93 mg cholesterol; 75 mg sodium. Full nutrition
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