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Breakfast
Rice Flour Pancakes
A healthier take on a classic favorite, made with rice flour and coconut milk—perfect for a balanced breakfast.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the eggs with salt and erythritol.
2
Pour in the coconut milk and oil, whisk again.
3
Add the rice flour and mix until smooth.
4
Cook on a hot skillet on both sides for about 1 minute each.
5
Then roll the pancakes out with a rolling pin.
6
Warm the finished pancakes over steam if needed. Serve with a piece of fish and a side of salad.
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