Pancakes with rice flour and cocoa

ingredients

Arroz ORIENTE Longo Extra
  • 200g Needle Rice (~1 + 1/3 cup rice flour)
  • 3 eggs
  • 1/2 cup of milk (130g)
  • 4 tablespoons of coconut sugar (40g)
  • 1 tablespoon of cocoa powder (10g)
  • 1/2 teaspoon yeast
  • 1/4 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon coconut oil (optional)
  • Colored sprinkles (to taste)

Preparation

  1. In a food processor, prepare the rice flour by grinding the needle rice (raw).
  2. In a bowl, mix the rice flour prepared previously with the eggs, milk (or alcohol vegetable), sugar, cocoa, yeast, bicarbonate and salt. Blend all the ingredients with the blender magic or stir very well until you get a uniform dough.
  3. Heat a non-stick frying pan. Add the coconut oil and spread with the help of paper absorbent.
  4. Add a ladle of pancake batter. Let it cook for about 2 minutes or until bubbles begin to form on the surface. Turn with the help of a spatula and let it cook more. 1-2 minutes. Repeat this process until the dough is finished.
  5. Use cookie cutters to cut the pancakes into the shapes you want.
  6. Serve with colorful sprinkles. You can also add whipped cream and raspberries, if desired.
  • Servings: 5
  • Average preparation time: 35 minutes
  • Average cost per serving: 0,4€